Twice-Baked Potatoes With Parmesan, Cream Cheese and Chives

22 04 2014

I served these fancy looking twice-baked potatoes at my family’s Easter dinner this past weekend, and they were a big hit! Deliciously creamy and so pretty to look at, they can be made ahead of time which is helpful when you’re cooking for a dinner party. Although I made 30 servings for the fam (that’s a lot of potats for real!), the recipe below is for two servings.

Twice-Baked Potatoes With Parmesan, Cream Cheese and Chives_Before

Twice-Baked Potatoes With Parmesan, Cream Cheese and Chives_Before

Twice-Baked Potatoes With Parmesan, Cream Cheese and Chives_After

Twice-Baked Potatoes With Parmesan, Cream Cheese and Chives_After

The following makes 2 servings (compliments of This Girl’s Gotta Eat and Cuisine at Home):

  • 2 large russet potatoes, washed, thoroughly dried and pricked with a fork
  • 1/2 cup grated parmesean, plus more for topping
  • 2 Tbsp reduced-fat cream cheese, softened
  • 2 Tbsp unsalted butter, softened
  • 1/2 tsp lemon zest
  • 1/2 tsp chopped chives, plus more for topping
  • Salt and pepper to taste

Preheat oven to 425.

Bake potatoes directly on the oven rack until tender, about 1 hour. Trim off potato ends evenly so they can stand up easily. Then halve the potatoes, and let them rest until cool enough to handle.

Using a small spoon, scoop out potato flesh from the four halves into a bowl, leaving 1/8-inch on two of the halves, you can discard the other two halves. Scoop out the flesh slowly to ensure the skins don’t crack.

Mash/puree the potato flesh until smooth using a hand blender or immersion blender with 1/2 cup parmesean, the cream cheese, butter, zest and the chives. Season filling with salt and pepper to taste. If the mixture looks too dry, you can add a splash of cream or milk.

Spray the inside of a Ziploc bag with nonstick spray. Add the potatoes to the bag, seal and cut a small tip off the corner of the bottom of the bag. Pipe the filling back into the potato shells in a swirling motion so that it almost has the appearance of soft serve ice cream. Top with more parmesan and chives.

At this point, you can chill the potatoes until you’re ready to serve. Bring them back to room temp before baking.

Bake potatoes on a baking sheet or pan until heated through and starting to brown on top, about 15 minutes.

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22 04 2014
Roasted Potato Ends | This Girl’s Gotta Eat!

[…] not much I let go to waste around my kitchen! While making twice-baked potatoes for my family’s Easter dinner, we roasted up the ends of the cooked potatoes that otherwise […]

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