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:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by 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
0points
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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
Review 2 for Twice-Baked Potatoes
5 out of 5
5 out of 5
Bethdh
New Jersey
October 19, 2010
Would You Recommend? Yes
0points
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A whole meal in one potato!
October 19, 2010
I made these and both my husband and toddler devoured them! The combination of sour cream, spinach, and garlic in the potatoes is delicious! It also has a very appealing presentation. Whole heartedly recommended!