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Olivia

Twice-Baked Potatoes

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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 426
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 large russet potatoes
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • ½ cup milk or cream
  • 1½ cups shredded cheddar or mozzarella cheese
  • ¼ cup fresh parsley chopped
  • 2 tbsp butter optional

Equipment

Baking Dish
Baking Dish
$24.99
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02/02/2026 03:00 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F (205°C).
  2. Scrub potatoes and pat dry. Pierce each potato a few times with a fork.
  3. Rub potatoes lightly with olive oil and sprinkle with salt.
  4. Bake directly on oven rack for 50–60 minutes, until tender.
  5. Remove potatoes and let cool slightly.
  6. Slice potatoes in half lengthwise and carefully scoop flesh into a bowl, leaving skins intact.
  7. Mash potato flesh with milk, butter (if using), salt, and pepper until smooth.
  8. Stir in cheese and parsley.
  9. Spoon mixture back into potato skins.
  10. Place filled potatoes on a baking sheet and bake for 15 minutes, until heated through and lightly golden on top.
  11. Serve warm.

Nutrition

Calories: 426kcalCarbohydrates: 41gProtein: 15gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 52mgSodium: 333mgPotassium: 988mgFiber: 3gSugar: 3gVitamin A: 826IUVitamin C: 17mgCalcium: 284mgIron: 2mg

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

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