Rosemary Parmesan Twice Baked Potatoes
Russet potatoes are twice baked with fresh rosemary, Parmesan, Gruyere cheese, sour cream, garlic and more for the most elegant, delicious side dish.
Ingredients
- 2 1/2 lbs russet potatoes (about 4 large or 6 small)
- 2-3 tablespoons canola or avocado oil
- Coarse kosher salt, to taste
- 6 tablespoons butter, cubed or sliced
- 2/3 cup sour cream
- 1 cup shredded Gruyere cheese
- 1/2 cup + 2 Tablespoons shredded parmesan, divided
- 4 cloves fresh garlic, minced
- 4 tablespoons fresh rosemary, chopped and divided
- freshly ground black pepper, to taste
Instructions
- Preheat oven to 400° F. Line a baking sheet with nonstick foil or parchment paper.
- Drizzle oil over clean russet potatoes then brush (or rub) to coat evenly. Place on baking sheet. Sprinkle all sides with a light coating of salt. Bake for 1 hour or until fork tender.
- Cut potatoes in half lengthwise then scoop flesh into a large bowl. Place skins back on baking sheet.
- To the bowl, add butter then use a masher to make potatoes smooth and incorporate the butter.
- Add sour cream, Gruyere, 1/2 cup parmesan, garlic, 3 tablespoons rosemary, salt (to taste) and pepper. Mix well. Scoop potato mixture into potato skins. Sprinkle with remaining parmesan and rosemary.
- Reduce heat to 350 °. Bake for 20-25 minutes or until tops are lightly golden brown.
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