Everyone should know how to make twice-baked potatoes

I adore this twist on twice-baked potatoes as a chef and culinary teacher.

Mascarpone with chives, but no milk or sour cream.The side dish may be served hot or prepared ahead of time.

My first taste of a twice-baked potato was at my aunt and uncle's house on Christmas.

From the crunchy, flaky outer shell to the creamy, luscious inside, I was fascinated.

This side dish is preportioned for simplicity of serving and may be prepared ahead of time.

The filling for these twice-baked potatoes differs from many traditional recipes in that it uses mascarpone instead of sour cream.

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