Twice Baked Potatoes


  • 8 large baking potatoes
  • 1/2 stick butter
  • 1 cup creme fraiche
  • 1/4 cup parsley, minced finely
  • 1-2 T rosemary, minced finely
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste


  • Preheat oven to 425 degrees.
  • Scrub potatoes thoroughly and dry.  Pierce each potato twice with a fork.  Place on baking sheet and put into oven.  Bake for approximately one hour or until skin is crispy and fork slides in to potato easily.
  • Allow potatoes to cool for approximately 30 minutes.  You should be able to pick the potatoes up and comfortably hold them.  Set oven to 350 degrees.
  • Slice the top 1/4 off of the potato and set aside.  You can use these later for whatever purpose you like.  I recommend potato skins.
  • Scoop out the inside of the potato, leaving 1/4″ intact all the way around so that the potatoes will keep their shape.  Place potato insides in a separate bowl, set aside.  Return empty potato shells to baking sheet.
  • Mash potato insides incorporating butter, creme fraiche, herbs (parsley and rosemary), parmesan, salt and pepper to taste.
  • Re-fill potato shells with newly-mashed insides.  You should be able to use almost all, if not all of the filling.
  • Put potatoes back into oven for approximately 20 minutes, when tops of potatoes are golden, they are finished.
  • Serve.

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