The recipe calls for ingredients like milk, sour cream, shredded cheese, butter, and green onions. Although the potatoes take a while to make, most of the time is hands-off. Let me be clear — it takes ...

A marriage of baked potatoes and restaurant-style potato skins, these overstuffed, double-baked potatoes boast a salty, crispy skin and smooth, fluffy stuffing. And the creamy filling is brimming with ...

Add potatoes and garlic to large pot and fill with water, so potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until potatoes are fork tender; drain. Preheat oven to 350˚F.

Wash potatoes, wipe dry, puncture with a fork a few times to release steam, rub with olive oil and sprinkle with kosher salt. Place in oven for 1 hour. Remove from oven and allow to cool enough to ...

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. The side dish can be served straight out ...

Sheri Castle shares her take on a classic recipe with delicious twice-baked sweet potatoes. Since childhood, Sheri Castle has admired twice-baked potatoes at nice restaurants. Now she elevates the ...

I love twice-baked potatoes for entertaining because the work is done beforehand and the ease of reheating is more foolproof than traditional mashed potatoes. This recipe also provides a way to look ...

There’s just something about a baked potato that feels so comforting. Maybe it’s the endless amount of toppings you can pile on it, or the fact that potatoes were my favorite “vegetable” when I was a ...