As an experienced chef and cooking instructor, I love this take on twice-baked potatoes. This recipe calls for mascarpone and chives but no milk or sour cream.
From the crispy, flaky outer shell to the creamy, rich interior that created one perfect bite, I was instantly hooked.
This side dish is individually preportioned for ease of serving and can mostly be made in advance.
The filling for these twice-baked potatoes has two notable tweaks from many classic recipes - there's no added milk, and it calls for mascarpone instead of sour cream.
Collection
[
|
...
]