Twice Baked Potatoes


• 12 medium potatoes
• 1/4 cup half and half
• 1/4 cup butter
• 1/2 cup sour cream
• 1 8 oz cream cheese, softened
• 1 cup sharp cheddar
• 1/2 cup Pecorino cheese
• 2 teaspoons sea salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• olive oil
• 2 tablespoons


  1. Preheat oven to 350 degrees.
  2. Wipe the potatoes thoroughly with paper towel. Peirce potatoes throughout with a fork, then rub with olive oil and sprinkle with sea salt.
  3. Place the potatoes on a large baking sheet and bake for 1 hour or until tender in the center. Let potatoes cool long enough to handle.
  4. When the potatoes are cool enough to handle, cut them lengthwise and take out the center with a spoon and place in a large bowl. Set skins aside.
  5. Add your half and half, butter, sour cream, cream cheese, sharp cheddar, Pecorino, salt, pepper, garlic powder and onion powder. Mix well with a hand blender until combined and potatoes are smooth. Spoon the mixture into the potato skins.
  6. Garnish potato(s) with parsley

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