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Twice-Baked Potatoes with Creamy Green Onion Sauce


"I have been using this recipe for special occasions, holiday meals, or when I really want to impress somebody. I always get lots of compliments and requests for the recipe."
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1 h 50 m servings 515 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
  2. Bake potatoes in the preheated oven until tender, about 1 hour.
  3. Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
  4. Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
  5. Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
  6. Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.


  • Cook's Notes:
  • You can substitute the Parmesan cheese with pepper Jack cheese or mozzarella cheese.
  • The onion sauce may be cooked just before potatoes are done or while they are cooling (before scooping out pulp).
  • Instead of broiling in the last step, you can just let the potatoes heat up for 15 minutes in the still-warm oven.

Nutrition Facts

Per Serving: 515 calories; 19.1 g fat; 71.8 g carbohydrates; 16.1 g protein; 55 mg cholesterol; 383 mg sodium. Full nutrition

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Made as written and these turned out good. I'll admit that I did not love the creamy green onion sauce. It has a dominant sour cream taste to it and I do not care for sour cream. My husband on t...