Our prep-ahead-easy spuds are more than twice as nice stuffed with a mix of sour cream, Parmesan, fresh thyme.
- Heat oven to 400ºF. Bake potatoes 1 hr. or until tender. Cool 5 min.
- Cut off top 1/3 of each potato. Scoop flesh from bottoms and tops into bowl, reserving 8 bottoms.
- Mash until very smooth; stir in sour cream, cheese, egg, 1 tsp. thyme, salt and pepper. Transfer to pastry bag fitted with large star tip.
- Arrange potato bottoms on baking sheet; pipe in mashed potato mixture. Lightly coat tops of potatoes with cooking spray.
- Bake 20 min. until heated through and thermometer inserted into centers registers 160°F.
- If desired, broil 1 min. Sprinkle with remaining thyme.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set