Twice Baked Potatoes Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: May 17, 2000
I made these for Easter, but modified the ingredients. After scooping out the potato pulp, I added sour cream and fresh chives. Then I topped them with parmesan cheese. I let them cool, covered them, and refrigerated them overnight. After I pulled the ham out of the oven, I popped these in and everything was ready at the same time. A great make-ahead dish that results in a rather elegant and crowd-pleasing holiday dish.
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