Twice-Baked Potatoes with Creamy Green Onion Sauce recipe

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Ingredients

4 large baking potatoes
2 tablespoons butter
2 tablespoons thinly sliced green onions
2 tablespoons all-purpose flour
½ cup milk
½ cup half-and-half
salt to taste
¼ cup half-and-half
1 tablespoon butter
¾ cup grated Parmesan cheese, divided
¼ teaspoon ground black pepper

Nutrition Info

514.9 calories
carbohydrate: 71.8 g
cholesterol: 55.3 mg
fat: 19.1 g
fiber: 8.3 g
protein: 16.1 g
saturatedFat: 11.8 g
servingSize: -
sodium: 383.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.

  2. Bake potatoes in the preheated oven until tender, about 1 hour.

  3. Melt 2 tablespoons butter in small pot over medium heat. Add green onions, cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.

  4. Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter, blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.

  5. Fill baked potato skins with the mashed pulp mixture, make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.

  6. Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown, about 15 minutes.

Recipe Yield

4 servings

Recipe Note

I have been using this recipe for special occasions, holiday meals, or when I really want to impress somebody. I always get lots of compliments and requests for the recipe.

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