Saturday, November 10, 2012

Twice Baked Potatoes


Bake. Scoop. Mix. Stuff. Bake.

It really doesn't get any easier than that.

The result?

A classic, timeless side dish that is sure to please.

I recently made some with sour cream, spinach and cheddar and, after devouring them, I got curious about other variations to try. So, here are few other twice baked 'tater combos that look pretty darn tasty...

from Simply Recipes

from A Cozy Kitchen

from Eat.Live.Travel.Write

from First Came Fashion

from For the Love of Cooking


1 comment:

  1. Great minds are thinking alike tonight. I just posted my Gruyére-Stuffed Baked Potatoes on my blog, then went to FoodBlogs.com to look for them and found your post. I'm definitely going to try your idea of sour cream, chives and cheddar which sounds absolutely yummy!

    ReplyDelete

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