Spring Pea and Parmesan Twice Baked Potatoes



Nothing says spring like bright green sweet peas. I’m sneaking these little guys into lots of meals. Pasta with salmon or bacon, on crostini (coming soon) and even into these most dense and decadent twice baked potatoes. They were the perfect side for a grill party. Make them in advance and just warm during cocktail hour. I can see these on your Father’s Day menu this summer!

Spring Pea and Parmesan Twice Baked Potatoes

  • Baking potatoes
  • Scallions
  • parmesan
  • Frozen peas
  • sour cream
  • salt and pepper

Prick the the potatoes with a fork and cover with aluminum foil. Bake at 350 under tender. Allow to cool and carefully scoop out the potato (leaving the skin in place). Combine potato with sour cream, Parmesan cheese, scallions, frozen peas and salt and pepper. This is all up to your taste.

Refrigerate until about thirty minutes before you’re ready to serve. Return to the 350 oven until hot.



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