Welcome to a delightful spin on a classic comfort food — Garlic Herb Twice Baked Potatoes! This recipe elevates humble potatoes into a creamy, cheesy, and herb-infused delight that’s perfect for any occasion. Whether you're hosting a dinner party or just treating yourself, these potatoes will surely impress.
The base of this dish is, of course, the trusty russet potatoes. They’re ideal for baking because of their high starch content, which gives you that fluffy interior. Unsalted butter adds richness and allows you to control the salt level. Sour cream provides a tangy creaminess that offsets the richness, while whole milk ensures the filling is smooth and not too heavy.
The garlic powder is a must for that aromatic punch, complemented by a medley of herbs: dried oregano, thyme, and rosemary. These herbs bring warmth and depth to the dish. Chopped fresh chives are not just for garnish; they offer a mild oniony flavor that pairs beautifully with the potatoes. Finally, we have cheddar cheese and Parmesan cheese — they melt to a delightful golden crust, making each bite irresistible.
These twice-baked potatoes pair wonderfully with a crisp green salad or roasted vegetables for a balanced meal. They also make a great side dish for grilled steaks or chicken. For a vegetarian feast, serve them alongside a hearty bean chili.
To start, preheat your oven to 400°F (200°C). While it's warming up, wash and dry the russet potatoes thoroughly. Once the oven is ready, bake the potatoes directly on the oven rack for 45-50 minutes. You’ll know they’re done when a fork easily pierces through.
As the potatoes bake, gather your other ingredients. Once they're out of the oven, give them a few minutes to cool. You want them warm but manageable. Slice each potato in half lengthwise and, using a spoon, carefully scoop out the flesh into a bowl, leaving about a 1/4-inch shell.
Now, let's make the filling. Add unsalted butter, sour cream, and whole milk to the potato flesh. Sprinkle in the garlic powder, dried oregano, thyme, rosemary, and season with salt and pepper to taste. Mash everything until it’s smooth and creamy. This is your chance to taste and adjust the seasoning as needed.
Spoon the creamy mixture back into the potato shells, mounding it slightly. Top each with a generous sprinkle of cheddar cheese and Parmesan cheese. Return them to the oven for another 15-20 minutes, or until the cheese is melted and golden brown.
Before serving, garnish with chopped fresh chives. They add a pop of color and freshness that ties everything together.
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