Lemon-Thyme Twice Baked Potatoes
Bursting with flavor, this thyme twice baked potatoes recipe is my very favorite. They're rich, creamy, and taste incredible with fresh thyme and lemon zest. Serve for a special holiday meal or easy enough for a weeknight steak dinner.
Print
Pin
Servings: 4 servings
Ingredients
- 2 large Russet potatoes
- 1/2 cup heavy cream
- 1/3 cup sour cream
- 1/4 cup cream cheese, room temperature
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon chopped thyme, plus more for garnish
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup grated parmesan cheese, for serving
Instructions
- Heat oven to 400°F. Prick top of each potato a few times with a fork, and bake directly on oven rack until easily pierced with a paring knife, about 45 minutes to 1 hour depending on size. Remove from oven; let cool slightly, about 10 minutes.
- Using a sharp knife, cut potatoes in half lengthwise. Use a spoon to scoop flesh into a large bowl, leaving 1/4-inch border all around. Set shells aside. Combine flesh with remaining ingredients and mash with a potato masher until relatively smooth and combined. Refill shells with potato mixture.
- Set on a baking sheet or baking dish lined with parchment paper. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes.
- Sprinkle with more chopped thyme and parmesan and serve.
Notes
- Make Ahead: These can be assembled ahead of time and baked later. Prepare through step 2, then cover and refrigerate for up to 3 days. Bake as directed, adding 5-10 minutes to the cook time.
- Scooping the Potatoes: Be careful not to pierce the skin when scooping out the flesh. A grapefruit spoon or melon baller can be helpful for this step.
- Mashing: For a smoother filling, use a ricer or electric mixer instead of a potato masher.
- Presentation: For a more elegant presentation, pipe the potato mixture back into the skins using a large piping tip.