This recipe has incredible possibilities. It is lacking only MILK. I added enough to make the potatoes very light and fluffy, while beating in my KitchenAid. Out of personal preference I now use about double the sour cream, more or less, and NO CREAM CHEESE (I did not like the twice-baked potato taste it gave. I want a mashed-potato taste). Used half white pepper, half black. More butter. Finally, remove from refrigerator at least an hour before baking. Bake 40 min covered, and 20 minutes uncovered. A light sprinkling of white cheddar or Parmesan (or Trader Joe's shredded Quattro Formaggio- YUM!), a bit of melted butter, and paprika ended in a restaurant-quality dish! 2/15/12
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This recipe has incredible possibilities. It is lacking only MILK. I added enough to make the...