TWICE BAKED POTATOES
I got this recipe from America’s Test Kitchen. The perfect twice baked potato.
- 7 large russet potatoes (about 12 ounces each), scrubbed
- 6 T unsalted butter , 3 tablespoons melted
- 3/4 t salt
- 1 (5.2-ounce) package Boursin cheese, crumbled
- 1/2 cup half-and-half
- 2 garlic cloves, minced
- 1/4 cup chopped fresh chives
- 1 t pepper
This recipe calls for 7 potatoes, but only 6 of them make it to the table. The remaining potato is used for its flesh; you should have 5 cups of scooped potato flesh in step 2.
Source: Don and Lorraine
More top-rated recipes: