Prep 15 mins
Cook 1 hr 15 mins
These cheesy, buttery, garlicky potatoes make a great casual weekend lunch. If we had guests, we'd probably serve them on a plate with a crisp green salad, but really, they're great just on their own. Not for slimmers!
- 4 potatoes (1 per person)
- olive oil
- 100 g butter, chopped
- 3 -4 cloves garlic, crushed,peeled and chopped
- 1⁄2 cup chopped mixed herbs (e.g. parsley and chives; parsley and dill; parsley and rosemary)
- 1 cup freshly grated parmesan cheese
- generous grinding black pepper
- sour cream
- Preheat oven to 200°C (400°F).
- Scrub potatoes well, but do not peel.
- Dry thoroughly with a cloth or paper towels.
- Pierce potatoes several times with a sharp knife.
- Place potatoes in a roasting tin.
- Drizzle a little olive oil over each potato and roll until well coated.
- Sprinkle each potato well with salt and roll until evenly coated.
- Place the roasting tin on an upper shelf of the oven.
- Roast potatoes at 200°C (400°F) for approximately 1 hour or until cooked.
- While the potatoes are cooking, combine butter, garlic and herbs in a microwave safe bowl and cook on HIGH just until butter is melted.
- (Alternatively, melt butter mixture in a saucepan over medium heat.) Remove the butter mixture from the microwave (or stove) and stir in cheese and pepper.
- Set aside until needed (but not in the fridge!).
- When the potatoes are cooked, remove them from the oven but leave the oven turned on.
- Now, cut each potato in half, lengthwise.
- Using a teaspoon, scoop out most of the potato flesh being careful not to tear the skins.
- Place the potato flesh into a bowl and add the reserved butter/cheese mixture.
- Mash potato with the back of a fork until the mixture is smooth and well combined.
- Pile potato flesh back into the skins and return potato halves to the roasting tin.
- Return the tin to the top shelf of the oven for 10-15 minutes or until the tops of the potatoes are a light golden brown.
- Remove potatoes from oven and place into serving bowls (2 halves per person).
- Top each potato half with a heaped teaspoonful of sour cream.
- Serve hot.
These were really good. I made them a little quicker, by microwaving them first instead of baking them to be done. I used just chives, as I really liked the combination of chives and potatoes. I also reduced the amount of butter a little and made up for the missing 'liquid' by adding 1-2 tbsp of skimmed milk. I then baked them for about 30 minutes to get the skins and tops crispy. I'll be making these again, thanks for sharing.
Love it! I accidentally forgot the garlic and pepper, but it tasted great anyways! (Not to mention twice baked potatoes are the best to improvise with :) ) Great recipe, will be making it again, I am sure.
Fantastic! I love twice baked potatoes and these were superb! I used dried herbs (parsley and chives)and stayed true to the recipe. A keeper!