2. Cut each potato in half lengthwise, making sure not to cut through the skin.
3. Brush the skin of the potatoes with olive oil and season with salt and pepper.
4. Place the potatoes, cut side up, on a baking sheet lined with parchment paper.
5. Bake for 45-60 minutes until the potatoes are tender and golden brown.
6. Remove the potatoes from the oven and let them cool slightly.
7. Scoop out the flesh of the potatoes into a mixing bowl, leaving the skin intact.
8. Add the sour cream, grated cheese, chopped parsley, salt, and pepper to the mixing bowl.
9. Mix well until all ingredients are fully incorporated.
10. Place the potatoes back onto the baking sheet, making sure they're cut side up.
11. Spoon the potato mixture into each cavity, filling it up.
12. Sprinkle additional grated cheese on top of each potato.
13. Return the potatoes to the oven and bake for an additional 20-30 minutes until the cheese is melted and bubbly.
14. Serve hot and enjoy your delicious twice baked potato casserole!
This recipe will serve 6-8 people. You can easily adjust the number of potatoes based on how many people you're serving. The sour cream adds a creamy texture to this dish, while the grated cheese adds a burst of flavor. The parsley adds some freshness to the dish, and the salt and pepper bring out the flavors of the potatoes. This recipe is perfect for potlucks, game nights, or as a side dish for dinner.