Maggie’s Menu: Parmesan Twice Baked Potatoes
Message from Maggie:
Given I’m celiac, we eat a lot of potato side dishes at our house (see here). To keep things interesting I’m always trying new ways to serve up this versatile vegetable.
Ingredients:
- 5 medium russet potatoes
- about ½ c. milk
- 1 c. grated Parmesan cheese
- 5 basil leaves
- ½ tsp. salt
- 1/2 tsp. pepper
Instructions:
- Preheat oven to 400 degrees.
- Pierce scrubbed medium russet potatoes with fork.
- Place in 2-quart baking dish and cook for about an hour until the skin is crisp and is easily pierced in the potato.
- Let potatoes cool and then scrape the fresh of the potato into a large bowl.
- Mash flesh 1/4 cup grated Parmesan cheese, basil, salt, and pepper.
- Add milk slowly to ensure desired consistency- you can always add more.
- Spoon into potato halves; place in baking dish.
- Top with remaining 1/4 cup grated Parmesan.
- Bake 15 minutes in 425 degree F oven.
Yields 10 servings
Allergens:
- This recipe is eggless.
- This recipe is gluten free.
- This recipe is nut free.
- This recipe is soy free.
Nutrition information:
Photographs:
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