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crispy twice baked potato with dill garnish
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5 from 2 votes

Crispy Baked Potatoes with Roasted Garlic

Looking for a new go-to side dish for a crowd? These twice baked potatoes are healthy and packed with lots of roasted garlic and dill. They are crisped up to perfection in the oven. The best part about these crispy baked potatoes is that they're made without sour cream and instead elevated with mascarpone cheese.
Prep Time20 mins
Cook Time1 hr 25 mins
Cooling Time20 mins
Total Time2 hrs 5 mins
Course: Side Dish
Cuisine: American
Servings: 12 people (½ potato per person)
Calories: 305kcal
Author: Jessica Mode


  • 6 large Russet potatoes (about 5 pounds), scrubbed
  • 3 tablespoons extra virgin olive oil divided
  • 2 bulbs garlic
  • 2 teaspoons Morton kosher salt divided
  • 8 ounces marscapone cheese room temperature
  • 5 tablespoons unsalted butter room temperature
  • 2 tablespoons finely chopped fresh dill plus more for garnish
  • ½ teaspoon freshly ground black pepper


  • Heat oven to 425°F (220°C).
  • Pierce potatoes in several spots with a fork to allow steam to release as the potatoes cook. Rub outside skin with 2 tablespoons of olive oil until completely coated. Season skin with 1 teaspoon of kosher salt divided among all the potatoes.
  • Peel off the outer, loose paper of the garlic bulbs and cut off the top (¼ inch) of each bulb. Place on a piece of aluminum foil and drizzle the bulbs with the remaining 1 tablespoon of olive oil. Wrap the aluminum foil around the garlic bulb, making sure the oil will not drip out.
  • Place potatoes and garlic on an aluminum lined sheet pan. Bake for 50 - 60 minutes until potatoes are soft to the touch and the outside skin is crispy. Allow potatoes and garlic to cool to the touch, about 20 minutes.
  • Increase oven temperature to 450°F (230°C).
  • Slice potatoes in half lengthwise and scoop out the flesh into a medium bowl. Finely mince roasted garlic, and add it in the same bowl along with mascarpone, butter, dill, remaining 1 teaspoon salt, and ½ teaspoon pepper. Mash potatoes with a fork until mostly smooth (some lumps can remain) and all ingredients are well incorporated.
  • Spoon potato mixture evenly into the skin shells. Place potatoes back on the same aluminum lined sheet pan.
  • Bake potatoes for 20-25 minutes until the tops are browned. Garnish with additional dill and serve immediately.



Calories: 305kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 409mg | Potassium: 791mg | Fiber: 2g | Sugar: 1g | Vitamin A: 603IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg