Twice Baked Potatoes With Parmesan – a delicious recipe with potatoes, garlic, chicken broth, sour cream, fresh ground pepper, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 350u00b0F.
2
Scrub potatoes, dry them off and pierce several times with a fork; place on a baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let them stand until they are comfortable to handle, about 15 minutes.
3
Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be careful to leave the skin intact. Cut the garlic bulb in half; squeeze out the pulp and add to potato. Add the broth, sour cream, and pepper; stir and mash with a fork to desired texture. Spoon the stuffing back into the skins; sprinkle with paprika and cheese.
4
Return potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
249
kcal
Calories
9
g
Fat
27
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large potatoes, 1 bulb of garlic, 1/2 cup low sodium chicken broth, 1/2 cup fat free sour cream, and more.
Yes, Twice Baked Potatoes With Parmesan falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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