Step 1

Preheat the oven to 400° F. Wash and dry the potatoes then rub them with olive oil, sprinkle them with salt, and poke them with a fork several times to release steam. Place potatoes on a small baking sheet and bake for 1 hour. Remove from oven and set aside to cool (15-20 minutes).

Step 2

Once they're cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides, leaving a 1/4 inch rim. Return the potato shells to the oven to 10 minutes to crisp up.

Step 3

Combine the scooped potato, milk, sour cream, half of the cheese, and 6 tablespoons of the butter (softened). Mash to desired consistency. Stir in the minced parsley, salt, and pepper.

Step 4

Divide the filling evenly among the shells. Top with the remaining cheese.

Step 5

Reduce oven temperature to 350° and bake for 30 minutes.

Step 6

Top potatoes with additional parsley and drizzle with remaining 2 tablespoons of butter, melted.