Classic Twice-Baked Stuffed Potatoes
Crispy baked potatoes filled with a creamy, savory mash of parmesan, ham, and egg yolk, then topped with melted bubbly cheese and fresh parsley.
Twice-baked potatoes are the ultimate comfort food, combining crispy outer skins with an ultra-creamy, decadent filling. By baking the potatoes first, scooping out the flesh to enrich it with heavy cream, parmesan, and savory ham, and then baking them a second time with a blanket of melted cheese, you create an irresistible texture contrast. They make a fantastic side dish or a satisfying standalone meal.
Ingredients
- 4 whole potatoes
- 2 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp black pepper
- 50 g grated parmesan cheese
- 80 g ham pieces
- 1 egg yolk
- 2 tbsp heavy cream
- 120 g shredded cheese
- to taste fresh parsley
Instructions
- 1Prepare the Potatoes
Brush the raw potatoes with oil and sprinkle them evenly with salt, then wrap each one securely in aluminum foil.
Tip: Coating the potatoes with oil helps the skin turn crispy during the initial bake. - 2Cut and Scoop the Baked Potatoes
Once baked until tender, carefully unwrap the potatoes and cut them in half lengthwise using a sharp knife, taking care not to slice all the way through the bottom.
Tip: Let the potatoes cool slightly so they are safe to handle while cutting. - 3Scoop Out the Potato Flesh
Use a spoon to gently scoop out the soft, cooked interior of the potato halves into a mixing bowl, leaving a sturdy outer shell intact.
Tip: Leave a thin layer of potato inside the skin to keep the shell strong and prevent it from tearing. - 4Season and Mix the Filling
Add salt, black pepper, grated parmesan cheese, diced ham pieces, and an egg yolk directly into the bowl of mashed potatoes.
Tip: Season gradually and mix well to ensure the flavors distribute evenly throughout the mash. - 5Pour in Heavy Cream
Pour a small amount of heavy cream into the potato mixture and stir everything together until completely combined and smooth.
Tip: Add the heavy cream slowly so the mixture does not become too wet or runny. - 6Refill the Potato Skins
Spoon the prepared potato and ham mixture back into the hollowed-out potato skins, shaping it nicely on top.
Tip: Create a decorative pattern on top of the filling to give the finished dish a nice presentation. - 7Add cheese and ham topping
Top the stuffed and shaped potato halves with a generous amount of shredded cheese and additional diced ham to create a flavorful crust during the final bake.
Tip: Distribute the cheese evenly across the top to ensure a golden, bubbly finish.
