A twice baked potato with chives
Twice-Baked Potatoes Turn Out Way Better With One Creamy Ingredient
By Sarah Richter
Making twice-baked potatoes isn’t overly difficult, and if you want to upgrade this already awe-inspiring food, you need one creamy ingredient: mascarpone cheese.
Mascarpone has a buttery, almost sweet taste that works similarly to sour cream in potato recipes and a light, airy texture that adds richness without making the potato heavier.
Like cream cheese, mascarpone has a sweet flavor and smooth consistency that is very thick and spreadable, making it a perfect sour cream replacement
on potatoes.
If you serve some sour cream alongside your potato anyway, you’ll get the best of both worlds: A creamy, light twice-baked potato dolloped with the tang of cool sour cream.