A delicious and creamy twice-baked potato recipe, perfect for gatherings or meal prep.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Wash and scrub the potatoes thoroughly. Poke each potato a few times with a fork.
Poking the potatoes prevents them from bursting during baking.
Place the potatoes on a baking sheet and bake for 40 minutes or until tender.
Check doneness by inserting a knife into the potato; it should slide in easily.
Once baked, let the potatoes cool slightly, then cut each in half lengthwise.
Use a sharp knife for clean cuts.
Scoop out the insides of each potato half into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins.
In the mixing bowl, combine the scooped potato, cream cheese, butter, sour cream, garlic powder, parsley, salt, and pepper. Mix until smooth.
Use a hand mixer for a smoother consistency.
Fold in half of the shredded cheddar cheese into the mixture.
Reserve some cheese for topping.
Fill each potato shell with the mixture, mounding slightly.
Press the filling gently to ensure it stays in place.
Sprinkle the remaining cheddar cheese on top of each filled potato.
For a golden crust, use a broiler for the last few minutes.
Return the filled potatoes to the oven and bake for 20 minutes or until the tops are golden and bubbly.
Keep an eye on the potatoes to prevent over-browning.
Serve the potatoes warm and enjoy!
Garnish with additional parsley for a fresh touch.
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