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Side Dishes

Parmesan-Thyme Duchess Potatoes

To save time, bake, mash and fill the potatoes up to a day ahead and chill, then re-bake when ready to serve.

Serving Size:


Active Time:

20 min.

Total Time:

2 hrs.


  • 7 small baking potatoes
  • ½ cup grated Parmesan cheese
  • ½ cup low-fat sour cream
  • 2 eggs
  • 2 tsp. minced fresh thyme


  1. Heat oven to 400°F. Bake potatoes until tender, about 1 hr. Let stand until cool enough to handle, 5–10 min.
  2. Horizontally slice ¼ off top of each potato. Scoop out flesh from both bottoms and tops, leaving ½”-thick shell in 6 bottoms. Discard tops and remaining bottom. Mash flesh or pass through ricer into large bowl; add cheese, sour cream, eggs, thyme, ½ tsp. salt and ½ tsp. pepper. Mash or beat until smooth.
  3. Coat baking sheet with cooking spray. Arrange reserved potato bottoms on baking sheet. If desired, transfer mashed potato mixture to pastry bag fitted with large star tip; pipe or spoon into bottoms. Lightly coat tops of potatoes with cooking spray. Bake until heated through, about 20 min. If desired, broil 1 min

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