• As an experienced chef and cooking instructor, I love this take on twice-baked potatoes. • They're great as a side dish or appetizer, and my recipe includes mascarpone and chives. • The potatoes can be served straight out of the oven or made ahead of time.

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 simple 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.

Russet potatoes are ideal since they mash well and are a good size

Russet potato

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