"I've been a professional chef for over 15 years, yet I still remember my first taste of a twice-baked potato at my aunt and uncle's home on Christmas. From the crispy, flaky outer shell to the creamy, rich interior that created one perfect bite, I was instantly hooked. This simple side dish is individually preportioned for ease of serving and can mostly be made in advance. Here's my go-to recipe for twice-baked potatoes with mascarpone and chives."
"Russet potatoes are ideal since they mash well and are a good size Russet potatoes mash beautifully and retain a great shape when the insides are scooped out, thanks to their thicker skin. Additionally, this recipe uses medium-sized potatoes since cutting these beauties in half isn't as visually appealing as stuffing them whole. You can easily double the portions for a larger crowd."
"Fresh chives are intimidating. They're so delicate that a dull knife will tear right through them. You also need to make sure you use them all up before they go bad. Dried chives are a revelation. They retain all of that delicate onion flavor without the hassle of another shopping trip just for one ingredient. You can use them in mashes and sauces or garnish soups and broths with them."
Twice-baked potatoes use russet potatoes for their mashability and sturdy skins, with medium-sized potatoes left whole for visual appeal. The filling omits added milk and substitutes mascarpone for sour cream, yielding a richer, creamier interior thanks to mascarpone's high fat content. Dried chives are recommended over fresh for consistent onion flavor and convenience, suitable for mashes, sauces, soups, broths, and dressings. The dish serves as individually portioned sides or appetizers, can be prepared mostly ahead of time, and portions can be easily doubled for larger crowds. The recipe emphasizes creamy lusciousness and a crisp outer shell for a satisfying single-bite contrast.
Read at Business Insider
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