Recipe for Double Baked Stuffed Potatoes
Roasted Garlic, Cream and Parmesan Cheese Make this Recipe Rich
Sep 9, 2009
Double Baked Stuffed Potatoes are a great side dish that can be made ahead of time.
What would normally be a bland side dish becomes a mouth watering, often requested and easy to make dinner staple. Wow dinner guests with a delicious, rich and creamy dish that takes baked potatoes to a new level.
Double Baked Stuffed Potatoes
This dish takes some preparation time but can be made a few hours in advance. When dinnertime rolls around place the potatoes in the oven for the second bake.
Ingredients
- 6 large baking potatoes
- 1 head of garlic
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 knob of unsalted butter
- ¼ cup cream
- 1 ½ cup grated Parmesan cheese
Utensils
- Potato masher
- Tin foil
- Large bowl
Makes:
6 Servings
Time:
1 hour 40 min
Preparing the Potatoes
- The potatoes need a thorough wash because the skins will later become the dish for the mashed potatoes. Preheat the oven to 400 degrees and place a sheet of tin foil on the middle rack. Pierce the clean potatoes several times on all sides with a fork. Once the potatoes are ready for the oven get the garlic ready. Leaving the head of garlic as one piece, tip it on the side and cut off the very top in one slice exposing the cloves. Wrap the garlic in tin foil and place it in the oven. Place the potatoes side by side in the oven on the sheet of tin foil. The potatoes and garlic should bake for 1 hour.
- When the potatoes are done their first bake in the oven remove them, and the garlic, and allow them to cool for about 10 minutes, as they will be very hot to the touch. When they can be handled comfortably cut the potatoes in half, length wise. Scoop most of each cooked potato into the large bowl being careful not make holes in the skin. Reserve half of each potato skin leaving 6 half shells.
- To the bowl of potato flesh add the knob of butter and begin to lightly mash. Take the roasted head of garlic and hold it above the bowl, squeeze the sides to release the cloves into the potatoes. Add the basil and parsley to the bowl and combine. Finally, add the cream and the Parmesan cheese. Salt and pepper the potatoes to taste.
The Double Bake
- After the potatoes have been gently mashed and all ingredients combined scoop the potato mixture evenly into the 6 half skin shells. The skins will be heaped with a mound of potato.
- Preheat the oven to 325 degrees. The tin foil from earlier can be used again on the middle rack. Place the potatoes in a line along the tin foil. The stuffed potatoes should bake a further 20 minutes. The colour of the top of each potato may become golden; if they darken any more remove them from the heat right away.
A Variety of Sides
These Double Baked Stuffed Potatoes are delicious hot out of the oven served with nothing more than a fork. To give them an extra kick and allow dinner guests to customize them try serving the potatoes with sides like: extra grated Parmesan cheese, sour cream, butter, bacon bits and chives.
The copyright of the article Recipe for Double Baked Stuffed Potatoes in Dinner Recipes is owned by Natalie Bauer. Permission to republish Recipe for Double Baked Stuffed Potatoes in print or online must be granted by the author in writing.
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