Twice-Baked Potatoes – The Washington Post
Staff writer Emily Heil re-created her father’s favorite side dish here. These classic twice-baked potatoes are creamy, cheesy and satisfying. Crisping the hollowed out potato skins in the oven isn’t an essential step, but it keeps them from getting soggy once the filling is added. Once filled, the potatoes are returned to the oven to … Read more