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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 of the oven or made ahead of time.

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You can opt-out at any time by visiting our Preferences page or by clicking "unsubscribe" at the bottom of the email. Advertisement 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 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. Advertisement Russet potatoes are ideal since they mash well and are a good size This recipe calls for Russet potatoes, cheese, chives, oil, butter, and mascarpone.

Alissa Fitzgerald Russet potatoes mash beautifully and retain a great shape when the insides are scooped out thanks to their .

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