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Twice-Baked Spuds

By: Dominic Spano  
"This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 60 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 20 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 2 large baking potatoes
  • 1 cup chopped, peeled parsnips
  • 1 clove garlic, peeled
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons buttermilk
  • 1/2 teaspoon salt
  • 1 pinch pepper
  • 1 dash hot pepper sauce
  • 1/4 cup finely chopped green onions
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon paprika

Directions

  1. Bake potatoes at 375 degrees F for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash.
  2. Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer.
  3. Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a baking sheet. Bake, uncovered, at 375 degrees F for 20-30 minutes or until heated through.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by CT Cupcake 
soooooo good! We will be making these again soon! They were the star of my dinner party! MORE

 
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