Twice-baked potatoes are all about layers of comfort. Crisp skins, fluffy centers, melted cheese, and fresh parsley come together into something rich yet familiar. They’re the kind of dish that feels generous and satisfying perfect as a side or a simple main.
This is Let’s Veg comfort cooking at its most dependable.
Twice-Baked Potatoes
Twice-baked potatoes filled with cheese and parsley, baked until golden and fluffy. A comforting Let’s Veg recipe perfect for sides or easy meals.
Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (205°C).
- Scrub potatoes and pat dry. Pierce each potato a few times with a fork.
- Rub potatoes lightly with olive oil and sprinkle with salt.
- Bake directly on oven rack for 50–60 minutes, until tender.
- Remove potatoes and let cool slightly.
- Slice potatoes in half lengthwise and carefully scoop flesh into a bowl, leaving skins intact.
- Mash potato flesh with milk, butter (if using), salt, and pepper until smooth.
- Stir in cheese and parsley.
- Spoon mixture back into potato skins.
- Place filled potatoes on a baking sheet and bake for 15 minutes, until heated through and lightly golden on top.
- Serve warm.
Nutrition
Notes
Use sour cream or Greek yogurt for extra creaminess
Make it vegan with plant-based milk and cheese
Add chives or green onions for variation