Garlic and Herb Twice-Baked Potatoes

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  • Total Time: 1 hrs 40 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Twice-baked potatoes provide creamy, cheesy and buttery comfort food. Seasoned easily with aromatic Garlic and Herb Seasoning and paprika, this twice-baked potato recipe packs delicious herbal flavor.


  • 2 large baking potatoes, washed and scrubbed

  • 1 teaspoon olive oil

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon Frontier Co-op Garlic & Herb Seasoning

  • 1/2 cup shredded sharp cheddar cheese

  • 2 tablespoons shredded Parmesan cheese

  • 2 tablespoons milk

  • 3 tablespoons sour cream

  • 1/2 teaspoon Frontier Co-op Paprika


    1. Preheat oven to 400 degrees.

    2. Brush outside of potatoes with olive oil and bake in a casserole dish for 50 to 60 minutes, or until fork tender.

    3. Take a thin slice off of the top of each potato, and then use a spoon to scoop out the inside of the potato, until there is about a 1/4-inch thick shell left on the potato.

    4. In a large bowl, mash the potato pulp with the melted butter. Stir in Garlic & Herb Seasoning, cheddar cheese, Parmesan cheese, milk and sour cream.

    5. Pipe or spoon the potato mixture back into the potato shells. Top with ground paprika.

    6. Place potatoes back in casserole dish and bake for 20 to 25 more minutes.

    7. Remove from oven. Cut each potato in half to yield 4 servings.


    Add crumbled, cooked bacon to the potato mixture before baking the second time.



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