Twice Baked Potatoes

Ingredients and Weight:

• 8 large russet potatoes (2 pounds)
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup (8 ounces) sour cream
• 1/2 cup (4 ounces) grated cheddar cheese
• 1/4 cup (2 ounces) grated Monterey Jack cheese
• 1/4 cup (1 ounce) grated Parmesan cheese
• 2 green onions, thinly sliced
• 2 teaspoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

30 minutes

Cooking Time:

1 hour 45 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and pierce each potato with a fork.
3. Bake potatoes for 1 hour, or until tender.
4. Allow potatoes to cool slightly.
5. Cut each potato in half lengthwise and scoop out the flesh into a large bowl.
6. Mash the potato flesh with the butter, sour cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, green onions, parsley, salt, and pepper.
7. Beat until smooth and creamy.
8. Spoon potato mixture back into potato skins.
9. Return potatoes to the oven and bake for 30 minutes, or until golden brown and bubbly.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 10g

Dish Characteristics:

• Creamy and flavorful interior
• Crispy and golden brown exterior
• Cheesy and indulgent
• Perfect for special occasions

User Comments:

• "These potatoes were absolutely perfect! The filling was creamy and flavorful, and the skins were crispy and delicious."
• "I served these potatoes at Thanksgiving and they were a huge hit. Everyone loved them!"
• "These are the best twice baked potatoes I've ever had. They're so easy to make and they're always a crowd-pleaser."
• "I love that you can customize these potatoes to your own liking. I added some chopped bacon and chives to mine."
• "These potatoes are a little bit labor-intensive, but they're definitely worth the effort. They're so delicious and satisfying."

Special Precautions and Tips:

• To prevent the potatoes from scorching, wrap them in aluminum foil during the first 30 minutes of baking.
• If you don't have sour cream, you can substitute plain Greek yogurt.
• To save time, you can boil the potatoes until tender instead of baking them.
• These potatoes can be made ahead of time and reheated when ready to serve.