These twice baked potatoes are a delicious variation of a loaded potato. I have to be honest, I was hesitant to make them. I wasn't sure the flavors would work well together... but let me tell you, I am SO GLAD I did. I thought of the flavor combo earlier in the day and I just couldn't get it out of my head. These are so incredibly tasty, especially when paired with some grilled chicken and veggies.
The potatoes come together easily, and they do not require many ingredients. They are such a beautiful side dish. I made mine extra special and got the ridges on the filling using a piping bag and tip, but scooping the filling into the potatoes works just as well.
It is important to use a good baking potato for this recipe. I recommend using small russet potatoes. Make sure the potatoes are fully cooked and then cooled enough to handle before you attempt to scoop the centers out. Fully cooked potatoes means the potato will be soft and easy to scoop, and cooled means they will be easy to handle.