Twice-Baked Potatoes with Sundried Tomato Pâté & Parmesan

A comforting twist on a classic dish — rich, flavorful, and ready to customize.

At Rancho Kiaora, we love reinventing familiar recipes with unexpected, plant-powered flavor. These twice-baked potatoes are one of our favorite comfort foods, made extra special with a generous spoonful of sundried tomato pâté and a bit of parmesan cheese.

Perfect as a main dish or a hearty side, these potatoes are creamy, savory, and endlessly adaptable. Serve them at a cozy dinner, bring them to a potluck, or enjoy one straight from the oven with a crisp salad on the side.

Ingredients (serves 3)

• 3 large russet potatoes, firm and unblemished

• 1/4 to 1/2 cup milk (or plant-based milk for a vegan option)

• 3 tablespoons Rancho Kiaora Sundried Tomato Pâté

• 1/2 cup grated parmesan cheese (optional)

• Salt, to taste

• Olive oil, for brushing

Instructions

1. Preheat the oven to 365°F (185°C). Prick the potatoes all over with a fork to allow steam to escape.

2. Bake the potatoes:Lightly brush with olive oil and place on a baking tray. Bake for 60–75 minutes, or until soft when pierced with a knife.

3. Cool and scoop:Let the potatoes cool slightly. Cut them in half lengthwise and carefully scoop out the insides, leaving a thin shell.

4. Make the filling:In a bowl, mash the scooped-out potato with your desired amount of milk and a pinch of salt until smooth.

5. Add flavor:Stir in the sundried tomato pâté and parmesan cheese (if using), mixing well until evenly combined.

6. Stuff and bake again:Spoon the mixture back into the potato shells. Optional: bake for another 15 minutes to create a crispy, golden top.

From Our Kitchen to Yours

• For a vegan version, skip the cheese or replace with nutritional yeast.

• Add chopped scallions, herbs, or crushed walnuts for a personal twist.

• Serve with a green salad or grilled veggies for a complete meal.