Pumpkin Parmesan Twice Baked Potatoes
Crispy twice baked jumbo russet potatoes are filled with a creamy, seasoned mixture of potato, pumpkin & Parmesan cheese- making it the perfect side dish for Fall.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
- 2 jumbo russet baking potatoes
- 1 cup shredded Parmesan cheese
- 6 tbsp half and half
- 1/4 cup canned pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 tsp minced fresh sage
- salt & black pepper, to taste
Scrub and wash the potatoes thoroughly. Pat the potatoes dry with paper towels. Pierce the potato in several different places with a sturdy fork.
Place the potatoes directly on the rack of an oven preheated to 400 degrees. Bake for an hour, or until the potatoes are soft and fork tender.
Let the potatoes cool, just until cooled enough to handle. Cut them in half lengthwise. Using a spoon, scoop out most of the potato inside into a waiting mixing bowl, leaving a 1/4" rim left, to create a sturdy potato shell/bowl.
Using a potato masher, or a hand mixer, mix or whip the potato pulp until smooth. Stir in the cheese, half and half, pumpkin, sage, salt & pepper until the mixture's smooth.
Transfer the potato shells to a baking sheet. Scoop, or pipe, the filling back into the potato shells, dividing it evenly as you go. Bake the potatoes an additional 10 minutes, again at 400 degrees, or until the filling's heated through.
Serve immediately, and enjoy!
Don't have fresh sage on hand? Substitute 1/4 tsp dried thyme instead.
Don't have half and half? You can sub cream, or whole or 2 % milk instead.