I was looking for a side to make and had some potatoes that were begging to be used so I made these Twice Baked Pumpkin Parmesan Potatoes. That’s a mouthful isn’t it?
If you are not familiar with twice-baked potatoes it typically means baking the potato until tender, scooping out the insides and mixing it with other ingredients, putting it back in the potato skin and baking it again.
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For this recipe, we will mix the mashed potatoes with some pumpkin puree, parmesan cheese, and a few spices. Some people find Thyme overpowering so you may want to adjust accordingly.
I use Russet Potatoes for this recipe but you can also use White Potatoes. Russets are probably the most common and easiest to find so I suggest you think we that if you can.
Cooking times will vary based on your oven, placement of the oven rack, size of the potatoes, etc. so I suggest you check your potatoes for doneness around the 50-minute mark for the first bake. The second bake should not take more than 10 minutes.
Another great potato recipe is my Twice Baked Potato Casserole. Perfect for those Holiday gatherings.
Gather your Ingredients
You will need the following ingredients to make this Twice Baked Pumpkin and Parmesan Potatoes recipe (see recipe card for quantities): Baking Potatoes, Parmesan Cheese, Half & Half, Pumpkin Puree, Ground Thyme, Salt and Ground Black Pepper.
How to Make Twice Baked Pumpkin and Parmesan Potatoes
- Preheat the oven to 400°F.
- Clean the potatoes then pierce them in several places with a fork.
- Place the potatoes directly on the oven rack and bake for 1 hour or until tender.
- When the potatoes are cool enough to handle, cut potatoes in half lengthwise. Scoop out most of the potato pulp into a medium bowl. Place the potato shells on a baking sheet.
- Mash the potatoes with a potato masher or a fork. Add the parmesan cheese, half & half, pumpkin puree, thyme, salt and pepper. Mix until well combined.
- Spoon the potato pumpkin mixture into the reserved potato shells. Bake for 10 minutes or until the filling is heated through.
Twice Baked Pumpkin and Parmesan Potatoes
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Ingredients
- 2 Baking Potatoes
- 1 Cup Parmesan Cheese, shredded
- 6 Tbsp Half and Half
- ¼ Cup Pumpkin Puree
- ¼ Tsp Ground Thyme
- ¼ Tsp Salt
- ⅛ Tsp Ground Black Pepper
Instructions
- Preheat the oven to 400°F.
- Clean the potatoes then pierce them in several places with fork.
- Place the potatoes directly on oven rack and bake for 1 hour or until tender.
- When the potatoes are cool enough to handle, cut potatoes in half lengthwise. Scoop out most of potato pulp into a medium bowl. Place the potato shells on a baking sheet.
- Mash the potatoes with a potato masher or a fork. Add the parmesan cheese, half & half, pumpkin puree, thyme, salt and pepper. Mix until well combined.
- Spoon the potato pumpkin mixture into the reserved potato shells. Bake for 10 minutes or until filling is heated through.
These twice baked Parmesan and pumpkin potatoes are the best. It was the first time making them and they were absolutely delicious.