Twice-Baked Potatoes

First made in the village of Cheddar in England, cheddar cheese is appreciated for its tangy, salty flavor, which ranges from mild to sharp, depending on age. Although naturally a creamy white, cheddar is often dyed orange with annatto, a paste made from achiote seeds. Other cheese-and-greens combinations that would be good in this recipe include fontina cheese and arugula, goat cheese and watercress, and Jack cheese and mustard greens.
Average Customer Rating:
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5
 out of 
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Customer Reviews for Twice-Baked Potatoes
Review 1 for Twice-Baked Potatoes
5 out of 5
5 out of 5
Sweetiepiearino
,Albuquerque
,NM
April 14, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Best I've ever had!
April 14, 2012
I have made these potatoes many, many times, and each time they are met with great praise. The combination of the spinach, garlic and cheese is just to die for, and they are SO easy to make.
Pros: Easy