|Twice-baked potatoes along with ribs, broccoli cheddar gratin|
and popovers w/gruyere = a perfect meal
Bon Appetit, March 2015
Why have we never made twice-baked potatoes before? I've had them . . but we usually default to making regular mash which I love. After seeing this recipe in Bon Appetit magazine (and knowing we were going to make ribs AND that we had tarragon and sour cream in the fridge) -- I added this to our weekly recipe selection.
Ingredients: potatoes, vegetable oil, sour cream, butter, chives, tarragon, salt and pepper
Just 8 ingredients including salt and pepper!
Adding this to our side dish rotation!