4 Reviews

These were really good. I made them a little quicker, by microwaving them first instead of baking them to be done. I used just chives, as I really liked the combination of chives and potatoes. I also reduced the amount of butter a little and made up for the missing 'liquid' by adding 1-2 tbsp of skimmed milk. I then baked them for about 30 minutes to get the skins and tops crispy. I'll be making these again, thanks for sharing.

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-Sylvie- August 30, 2006

Love it! I accidentally forgot the garlic and pepper, but it tasted great anyways! (Not to mention twice baked potatoes are the best to improvise with :) ) Great recipe, will be making it again, I am sure.

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jenniferlaurel May 12, 2011

Fantastic! I love twice baked potatoes and these were superb! I used dried herbs (parsley and chives)and stayed true to the recipe. A keeper!

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Little Bee September 19, 2006

Fantastic recipe! I wanted to post a photo, but we were too hungry to wait. :) I had to use dry herbs instead of fresh (which I'm sure would make a stunning recipe) - I used rosemary and oregano. I made this in the afternoon (up to step 18) and baked the assembled potatoes in the evening. I just drizzled with a bit more melted butter with garlic in it, and topped with parmesan cheese before baking. Thanks for the yummy recipe.

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WaterMelon November 29, 2004
Twice Baked Potatoes