Twice Baked Caesar Potatoes

Indulge in the ultimate comfort food with these Twice Baked Caesar Potatoes—a luxurious twist on a classic side dish. Featuring fluffy Russet potatoes baked to perfection, scooped, and mixed with rich Caesar dressing, tangy sour cream, buttery Parmesan, and a hint of garlic, these hearty spuds are then nestled back into their crispy skins and topped with golden, cheesy panko breadcrumbs. The result? A creamy, crispy, and flavor-packed treat that's perfect for dinner parties, holiday spreads, or weeknight indulgence. With just 15 minutes of prep and a mouthwatering combination of textures and bold flavors, these potatoes will steal the spotlight at any table.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 4 tablespoons Unsalted butter
• 0.33 cup Caesar dressing
• 0.5 cup Grated Parmesan cheese
• 0.33 cup Sour cream
• 2 tablespoons Milk
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley
• 0.33 cup Panko breadcrumbs
• 2 tablespoons Extra Parmesan cheese (for topping)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry the Russet potatoes thoroughly. Lightly pierce them several times with a fork.

Step 3

Rub each potato with olive oil and sprinkle them evenly with salt.

Step 4

Place the potatoes directly on the oven rack or on a baking sheet and bake for 60 minutes, or until tender and cooked through.

Step 5

Remove the baked potatoes from the oven and allow them to cool for 10-15 minutes, until they are comfortable to handle.

Step 6

Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato inside the skins to create a sturdy shell. Place the scooped flesh into a large mixing bowl and set the potato shells aside.

Step 7

Add the butter, Caesar dressing, Parmesan cheese, sour cream, milk, garlic powder, and black pepper to the potato flesh in the bowl. Mash and mix everything together until smooth and creamy.

Step 8

Stir in the chopped parsley for a pop of fresh flavor.

Step 9

Spoon the creamy filling evenly back into the hollowed potato skins, mounding it slightly.

Step 10

In a small bowl, combine the panko breadcrumbs and extra Parmesan cheese. Sprinkle this mixture generously over the tops of the filled potatoes.

Step 11

Return the stuffed potatoes to the baking sheet and bake at 400°F (200°C) for an additional 20-25 minutes, or until the tops are golden brown and crispy.

Step 12

Remove from the oven and let cool for a few minutes before serving.

Step 13

Garnish with extra parsley if desired and serve warm.

Nutrition Facts

Serving size	(1545.7g)

Amount per serving	% Daily Value*
Calories	2248.1

Total Fat 93.6g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 213.4mg	0%
Sodium 4513.7mg	0%
Total Carbohydrate 309.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 28.6g
Protein 62.6g	0%

Vitamin D 17.0IU	0%
Calcium 962.2mg	0%
Iron 16.4mg	0%
Potassium 7022.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 10.7%

Carbs: 53.1%