These Parmesan-Herb Stuffed Baked Potatoes transform humble baking potatoes into an elegant side dish or light meal. The fluffy interior is scooped out, mixed with creamy margarine, garlic, cheese, and fresh herbs, then returned to the crispy skins. Baked until bubbly and finished under the broiler, they offer a perfect contrast of textures: a crunchy, golden exterior giving way to a rich, savory center. Ideal for potlucks, family dinners, or as a hearty vegetarian option, this recipe brings comfort food flair to your table. The fresh parsley and chives add a bright, aromatic lift that balances the richness of the cheese and fat. Simple to prepare yet impressive in presentation, these stuffed potatoes are a crowd-pleaser that feels both rustic and refined.
Parmesan-Herb Stuffed Baked Potatoes
Description
These Parmesan-Herb Stuffed Baked Potatoes transform humble baking potatoes into an elegant side dish or light meal. The fluffy interior is scooped out, mixed with creamy margarine, garlic, cheese, and fresh herbs, then returned to the crispy skins. Baked until bubbly and finished under the broiler, they offer a perfect contrast of textures: a crunchy, golden exterior giving way to a rich, savory center. Ideal for potlucks, family dinners, or as a hearty vegetarian option, this recipe brings comfort food flair to your table. The fresh parsley and chives add a bright, aromatic lift that balances the richness of the cheese and fat. Simple to prepare yet impressive in presentation, these stuffed potatoes are a crowd-pleaser that feels both rustic and refined.Ingredients
Directions
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Preheat the oven to 350F (175C).
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Scrub the potatoes clean and pierce them several times with a small knife or fork.
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Bake the potatoes directly on the oven rack for about 1 hour and 15 minutes, or until they are tender when pierced with a knife.
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Remove the potatoes from the oven and let them cool slightly until they can be handled comfortably.
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Cut a thin slice from the top of each potato to create a lid, then scoop out the insides, leaving a thin shell of potato intact.
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Place the empty potato shells on a baking sheet.
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Mash the scooped-out potato pulp with a fork in a large bowl.
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In a small bowl, combine the melted margarine and minced garlic; brush this mixture lightly over the insides of the potato shells.
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To the potato pulp, add the cream cheese and mash until smooth and incorporated.
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Stir in the Parmesan cheese, sour cream, parsley, chives, salt, and black pepper until well combined.
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Fill the prepared potato shells with the potato mixture, mounding it slightly.
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Bake the stuffed potatoes at 350F (175C) for 15-20 minutes, until heated through.
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Switch the oven to broil and cook the potatoes for 1-2 minutes, watching closely, until the tops are golden brown.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 217.8kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 5.0g25%
- Cholesterol 0.0mg0%
- Sodium 236.8mg10%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, you can substitute the margarine with real butter.
If you prefer a crispier skin, rub the outside of the raw potatoes with a little oil before baking.
Ensure the potato shells are sturdy enough to hold the filling; if they are too soft, bake them slightly longer before stuffing.
You can prepare the filling ahead of time and refrigerate it. Assemble and bake just before serving.
For extra crunch, sprinkle additional grated Parmesan on top before broiling.
