| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 russet potatoes, scrubbed clean
- Olive oil, for oiling the potatoes
- Salt and freshly ground pepper
- Salt and freshly ground pepper
- 1 cup grated Parmesan
- 1/2 cup whole milk
- 1/2 cup sour cream
- 3 tablespoons unsalted butter, melted
- 1 bunch scallions, sliced
Instructions
- Preheat the oven to 400 degrees F.
- Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly.
- Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan.
- Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 442 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 44 mg |
| Sodium | 795 mg |
| Serving Size | 1 of 6 servings |
| Calories | 442 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 44 mg |
| Sodium | 795 mg |
Reviews
I still sew and I taught my daughter to sew. My daughter-in-law is learning to sew too. I would love to join Nancy’s quilting group. Wish I lived near her. I’ve been making baby clothes and stuffed toys for my little granddaughters. It’s so much fun to sew for little ones.
I love Nancy’s recipes. Can’t wait to try these potatoes. I already know my hubby is going to love them.
Thanks for the quilting group idea Nancy. I’m going to try to find one near me to join. I could use a little help with my quilting skills.
I have made these many times, so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! and so simple, no bacon. Thank you Nancy!!!!!!!!!!!!!!!!!!!!!
I love this recipe. I am a night nurse, and I pack this for my “dinner”. It is a welcome treat at 3:00 AM
I’ve made this recipe a few times each time using a different cheese. It was wonderful every time. It’s definitely a keeper.
I made this last night. My family loved it. I did add shredded Monterey Jack. There were no leftovers. This is a keeper.
Giving this recipe a 1 star only because of the way it was prepared. I look forward to watching Farmhouse Rules and enjoy trying Nancy Fuller’s recipes. But when she was preparing the twice baked potatoes she used her hands to mix the potatoes instead of utensils. Then she tasted the mixture with a spoon and put the spoon back into the bowl to add other ingredients. That sure turned me off. No longer a fan.