Alright, alright… I have been meaning to share this recipe since the Super Bowl happened. Let’s not backtrack to how long ago that was. While I’m not a huge fan of potatoes in general (albeit, for no good reasons), twice baked potatoes tend to serve up as excellent comfort food. They are filled with creamy mashed potatoes, covered in melty cheese, but also have a crispiness that one would find in really good french fries. A win-win situation.
The filling can offer itself up as a vehicle for creativity. The things you can throw into the mix are endless. However, I was making these to share with young kids and I wasn’t sure how adventurous I could get before they wouldn’t touch the potatoes at all. That said, these are easy. Creamy, cheesy, flavorful… and while the kids didn’t know how to eat a twice baked potato (as in, pick it up with your hands and shove it in your mouth… don’t use a spoon to scoop out the cheesy mashed potatoes and throw away the skin!), the adults may or may not have topped theirs with vegetarian chili, a little more cheese, and certainly a little more sour cream.