14 Delicious Creamy Twice Baked Potatoes Recipes

Ever craved that perfect blend of fluffy and creamy in a potato dish? You’re in for a treat! Our roundup of 14 Delicious Creamy Twice Baked Potatoes Recipes is all about comfort food that’s as satisfying to make as it is to eat. From classic to creative twists, these recipes promise to elevate your dinner game. Dive in and discover your next favorite dish!

Classic Creamy Twice Baked Potatoes

Feeling like treating yourself to something indulgent yet comforting? These classic creamy twice baked potatoes are your go-to. They’re rich, fluffy, and packed with flavor, making them the perfect side or even a main dish for those cozy nights in.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 cup sharp cheddar cheese, grated
• 1/4 cup chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crisp and a knife slides in easily.
3. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise.
4. Scoop out the insides into a large bowl, leaving a 1/4-inch thick shell to maintain structure.
5. Add the softened butter, sour cream, milk, half of the cheddar cheese, chives, salt, and pepper to the bowl. Mash until smooth and creamy.
6. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining cheddar cheese on top.
7. Return the potatoes to the oven and bake for another 15-20 minutes, or until the cheese is bubbly and slightly golden.
8. Let them sit for 5 minutes before serving to allow the flavors to meld together beautifully.

So there you have it—creamy, cheesy, and utterly delicious. The texture is velvety smooth with a slight bite from the chives, and the crispy skin adds a wonderful contrast. Try topping them with crispy bacon bits or a dollop of sour cream for an extra layer of flavor.

Cheesy Bacon Creamy Twice Baked Potatoes

Kick off your culinary adventure with these indulgent Cheesy Bacon Creamy Twice Baked Potatoes. You’ll love how the crispy bacon and creamy cheese blend perfectly with the fluffy potato, creating a dish that’s both comforting and luxurious.

Ingredients

• 4 large russet potatoes, scrubbed
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 1/2 cups sharp cheddar cheese, grated
• 1/4 cup chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork, then bake directly on the oven rack for 50-60 minutes, or until tender when pierced with a knife.
2. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch thick shell.
3. Add the softened butter, sour cream, milk, 1 cup of the cheddar cheese, half the bacon, chives, salt, and pepper to the bowl with the potato flesh. Mash until smooth and well combined.
4. Spoon the mixture back into the potato shells, mounding it slightly. Top with the remaining cheese and bacon.
5. Return the potatoes to the oven and bake for 15-20 minutes, or until the cheese is bubbly and lightly golden.
6. Let the potatoes sit for 5 minutes before serving to allow the flavors to meld.

Creamy, cheesy, and packed with smoky bacon, these twice-baked potatoes are a showstopper. Serve them alongside a crisp green salad for a balanced meal, or enjoy them as a decadent standalone dish.

Garlic Parmesan Creamy Twice Baked Potatoes

Ever find yourself craving something indulgent yet comforting? These garlic parmesan creamy twice baked potatoes are your answer, blending rich flavors with a satisfying texture that’s hard to resist.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crisp and the insides are tender when pierced with a fork.
3. Let the potatoes cool for 10 minutes. Slice each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving a 1/4-inch thick shell.
4. Add the heavy cream, softened butter, Parmesan cheese, minced garlic, salt, and pepper to the bowl with the potato flesh. Mash until smooth and creamy.
5. Tip: For extra fluffy potatoes, use a potato ricer or food mill to mash the potatoes.
6. Spoon the mashed potato mixture back into the potato shells, dividing it evenly among them.
7. Return the filled potato shells to the oven and bake for an additional 15-20 minutes, or until the tops are lightly golden.
8. Tip: For a more golden top, broil the potatoes for the last 2-3 minutes of baking, watching closely to prevent burning.
9. Remove from the oven and let cool for 5 minutes. Sprinkle with fresh chives before serving.
10. Tip: For a crispy texture, serve the potatoes immediately after baking.

Fluffy on the inside with a crispy shell, these potatoes are a garlic lover’s dream. Try topping them with a dollop of sour cream or crispy bacon bits for an extra layer of flavor.

Loaded Creamy Twice Baked Potatoes

Everyone loves a good potato dish, and these loaded creamy twice baked potatoes are no exception. They’re the perfect blend of fluffy, cheesy, and downright delicious, making them a hit at any dinner table.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup sour cream
• 1/4 cup whole milk
• 3 tbsp unsalted butter, melted
• 1 cup sharp cheddar cheese, grated
• 1/4 cup chives, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 slices bacon, cooked until crisp and crumbled

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crisp and a knife slides in easily.
3. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch thick shell.
4. Add the sour cream, milk, melted butter, half of the cheddar cheese, chives, salt, and pepper to the bowl with the potato flesh. Mash until smooth and creamy.
5. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining cheddar cheese and crumbled bacon on top.
6. Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly golden.

Zesty and rich, these twice baked potatoes boast a creamy interior with a crispy, cheesy top. Serve them alongside a fresh green salad or as a hearty side to your favorite grilled meats for a meal that’s sure to impress.

Spicy Jalapeno Creamy Twice Baked Potatoes

You’re going to love these Spicy Jalapeno Creamy Twice Baked Potatoes. They’re the perfect blend of heat and comfort, with a creamy texture that’ll have you coming back for seconds.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 tbsp unsalted butter, melted
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup sharp cheddar cheese, grated
• 2 jalapenos, finely diced (seeds removed for less heat)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh chives, chopped

Instructions

1. Preheat your oven to 400°F. Pierce each potato several times with a fork, then bake directly on the oven rack for 50-60 minutes, or until tender when pierced with a knife.
2. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch thick shell.
3. Add the melted butter, sour cream, heavy cream, cheddar cheese, diced jalapenos, smoked paprika, garlic powder, salt, and pepper to the bowl with the potato flesh. Mash until smooth and well combined.
4. Carefully spoon the mixture back into the potato shells. Return to the oven and bake for another 15-20 minutes, or until the tops are lightly golden.
5. Sprinkle with fresh chives before serving. For an extra kick, serve with a side of jalapeno slices or a dollop of sour cream.

The texture is irresistibly creamy with a slight crunch from the potato skin. The jalapenos add a spicy kick that’s balanced by the cool, creamy filling. Try topping with crispy bacon bits for an added layer of flavor.

Herbed Creamy Twice Baked Potatoes

Now, imagine biting into a potato that’s crispy on the outside, fluffy and creamy on the inside, with a hint of herbs that make it irresistible. That’s what these Herbed Creamy Twice Baked Potatoes are all about.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 cup sharp cheddar cheese, grated
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
3. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch thick shell.
4. Add the softened butter, sour cream, milk, half of the cheddar cheese, chives, rosemary, salt, and pepper to the bowl with the potato flesh. Mash until smooth and creamy.
5. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining cheddar cheese on top.
6. Return the potatoes to the oven and bake for another 15-20 minutes, or until the cheese is bubbly and slightly golden.
7. Let the potatoes rest for 5 minutes before serving to allow the flavors to meld.

Unbelievably creamy with a perfect balance of herbs and cheese, these potatoes are a showstopper. Try serving them alongside a juicy steak or as the star of your vegetarian feast for a dish that’s sure to impress.

Sour Cream and Chives Creamy Twice Baked Potatoes

Just imagine pulling apart a fluffy baked potato, its skin crisp, the inside creamy and rich with the tang of sour cream and the fresh bite of chives. It’s comfort food at its finest, and today, we’re making it even better by baking it twice for that irresistible texture.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1/4 cup whole milk
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp fresh chives, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Pierce each potato several times with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crisp and a knife slides easily into the center.
3. Remove the potatoes from the oven and let them cool just enough to handle. Slice off the top third of each potato lengthwise.
4. Scoop out the insides into a large bowl, leaving a 1/4-inch thick shell to maintain structure. Tip: A melon baller works great for this.
5. Add the sour cream, butter, milk, half of the cheddar cheese, chives, salt, and pepper to the bowl with the potato insides. Mash until smooth and creamy.
6. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining cheddar cheese on top.
7. Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly golden.

Now, these twice-baked potatoes are a masterpiece of contrasts—crispy on the outside, luxuriously creamy inside, with a cheesy crust that adds just the right amount of bite. Serve them alongside a grilled steak or as the star of a vegetarian feast for a dish that’s sure to impress.

Broccoli Cheddar Creamy Twice Baked Potatoes

You’re going to love these Broccoli Cheddar Creamy Twice Baked Potatoes. They’re the perfect blend of comfort and sophistication, with a creamy texture and a cheesy, veggie-packed flavor that’s hard to resist.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 tbsp unsalted butter, softened
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese, grated
• 1 cup broccoli florets, steamed and finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork, then bake directly on the oven rack for 50-60 minutes, until tender when pierced with a knife.
2. Let the potatoes cool for 10 minutes. Slice off the top 1/4 of each potato lengthwise. Scoop out the flesh into a large bowl, leaving a 1/4-inch thick shell.
3. Add the butter, heavy cream, cheddar cheese, broccoli, salt, pepper, garlic powder, and onion powder to the bowl with the potato flesh. Mash until smooth and well combined.
4. Carefully spoon the mixture back into the potato shells, mounding it slightly. Return to the oven and bake for 15-20 minutes, until the tops are golden and slightly crispy.
5. Sprinkle with fresh chives before serving. Tip: For extra crispiness, broil for the last 2 minutes of baking.

The result is a creamy, cheesy interior with a slight crunch from the broccoli, all encased in a crispy potato skin. Serve these as a hearty side or top with a fried egg for a decadent breakfast twist.

Mushroom and Swiss Creamy Twice Baked Potatoes

Delicious doesn’t even begin to describe these Mushroom and Swiss Creamy Twice Baked Potatoes. Imagine fluffy potato insides mixed with savory mushrooms and melted Swiss cheese, then baked to perfection. You’re in for a treat.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, finely chopped
• 1/2 cup heavy cream
• 1 cup Swiss cheese, grated
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 tbsp chives, finely chopped

Instructions

1. Preheat your oven to 400°F. Pierce each potato several times with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
3. While the potatoes bake, heat clarified butter in a skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Set aside.
4. Once the potatoes are done, let them cool for 10 minutes. Cut a thin slice off the top of each potato and carefully scoop out the insides, leaving a 1/4-inch shell.
5. In a bowl, mash the potato insides with heavy cream, Swiss cheese, salt, and pepper until smooth. Fold in the sautéed mushrooms.
6. Spoon the mixture back into the potato shells, mounding it slightly. Return to the oven and bake for another 15-20 minutes, or until the tops are lightly golden.
7. Sprinkle with chives before serving. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Velvety smooth with a hint of earthiness from the mushrooms, these potatoes are a dream. Serve them alongside a crisp green salad for a complete meal that’s sure to impress.

Buffalo Chicken Creamy Twice Baked Potatoes

You’re in for a treat with this twist on a classic comfort food. Imagine the spicy kick of buffalo chicken meets the creamy, dreamy goodness of twice-baked potatoes. It’s a match made in heaven.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 cup shredded cooked chicken breast
• 1/2 cup buffalo sauce
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup sharp cheddar cheese, grated
• 2 green onions, thinly sliced
• 1/4 cup blue cheese crumbles

Instructions

1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, rub them with olive oil, and sprinkle with kosher salt.
2. Bake the potatoes directly on the oven rack for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
3. Let the potatoes cool for 10 minutes. Slice each potato in half lengthwise and scoop out the insides into a bowl, leaving a 1/4-inch thick shell.
4. In the bowl with the potato insides, add the shredded chicken, buffalo sauce, cream cheese, sour cream, and half of the cheddar cheese. Mash until well combined and creamy.
5. Carefully spoon the mixture back into the potato shells. Top with the remaining cheddar cheese.
6. Return the potatoes to the oven and bake for another 15-20 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let cool for 5 minutes. Garnish with green onions and blue cheese crumbles before serving.

Zesty and rich, these potatoes have a perfect balance of heat and creaminess. Serve them as a hearty side or make them the star of your meal with a crisp salad on the side.

Truffle Oil Creamy Twice Baked Potatoes

Back in the kitchen and craving something indulgent? These truffle oil creamy twice baked potatoes are your next must-make. They’re rich, they’re decadent, and they’re surprisingly simple to whip up.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/4 cup truffle oil
• 1/2 cup grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chives, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork, then bake directly on the oven rack for 50-60 minutes, until tender when pierced with a knife.
2. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch thick shell.
3. Add the heavy cream, softened butter, sour cream, truffle oil, Parmesan cheese, sea salt, and black pepper to the bowl with the potato flesh. Mash until smooth and creamy. Tip: For extra fluffiness, use a hand mixer on low speed.
4. Gently fold in the chopped chives, reserving a pinch for garnish.
5. Spoon the mixture back into the potato shells, mounding it slightly. Return to the oven and bake for 20-25 minutes, until the tops are golden and slightly crispy.
6. Garnish with the reserved chives and serve immediately. Tip: For an extra touch of luxury, drizzle with a bit more truffle oil before serving.

Rich in flavor with a creamy interior and a crispy top, these potatoes are a showstopper. Try serving them alongside a simple green salad to balance the richness, or as a luxurious side to your favorite steak.

Sun-Dried Tomato and Basil Creamy Twice Baked Potatoes

Let’s dive into a dish that’s as comforting as it is elegant, perfect for those nights when you want something a little special without too much fuss. These creamy, herby potatoes are a game-changer for your side dish repertoire.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/4 cup fresh basil, chiffonade
• 1 cup sharp cheddar cheese, grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork, then bake directly on the oven rack for 50-60 minutes, until tender when pierced with a knife.
2. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise. Scoop the flesh into a bowl, leaving a 1/4-inch thick shell.
3. To the bowl, add the heavy cream, butter, sour cream, sun-dried tomatoes, basil, half the cheddar cheese, salt, pepper, and garlic powder. Mash until smooth but still slightly chunky.
4. Tip: For extra creamy potatoes, warm the heavy cream and butter together before adding to the mix.
5. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining cheese on top.
6. Return to the oven for 15-20 minutes, until the cheese is bubbly and slightly golden.
7. Tip: For a crispier top, broil for the last 2 minutes, watching closely to prevent burning.
8. Let stand for 5 minutes before serving. This rest allows the flavors to meld beautifully.
9. Tip: Garnish with additional fresh basil for a pop of color and freshness.

Sun-Dried Tomato and Basil Creamy Twice Baked Potatoes offer a delightful contrast of textures, from the crispy shell to the fluffy, rich interior. Serve them alongside a simple green salad or as part of a brunch spread for a touch of indulgence.

Pesto Creamy Twice Baked Potatoes

Ever find yourself craving something that’s both comforting and a little fancy? These pesto creamy twice baked potatoes are your answer, blending the rustic charm of baked potatoes with the luxurious feel of a creamy, herby filling.

Ingredients

• 4 large russet potatoes, scrubbed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup basil pesto
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 400°F. Pierce each potato several times with a fork to allow steam to escape during baking.
2. Bake the potatoes directly on the oven rack for 50-60 minutes, or until the skins are crisp and the insides are tender when pierced with a fork.
3. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch thick shell.
4. Add the heavy cream, softened butter, Parmesan cheese, pesto, sea salt, black pepper, and minced garlic to the bowl with the potato flesh. Mash until smooth and creamy.
5. Fold in the sour cream until just combined for an extra creamy texture.
6. Spoon the mixture back into the potato shells, mounding it slightly. Return to the oven and bake for 15-20 minutes, or until the tops are lightly golden.

Let these potatoes rest for a few minutes before serving to let the flavors meld. The result? A crispy shell giving way to a velvety, pesto-infused center that’s as visually stunning as it is delicious. Try garnishing with a drizzle of pesto or a sprinkle of extra Parmesan for an added touch of elegance.

Caramelized Onion and Goat Cheese Creamy Twice Baked Potatoes

Now, imagine biting into a potato that’s crispy on the outside, fluffy on the inside, and loaded with the sweet depth of caramelized onions and the tangy creaminess of goat cheese. That’s exactly what you’re in for with this dish.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 4 oz goat cheese, at room temperature
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, rub with 1 tbsp olive oil, and place directly on the oven rack. Bake for 50-60 minutes, until tender when pierced with a knife.
2. While the potatoes bake, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion, sugar, and salt. Cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized.
3. Let the potatoes cool slightly, then slice off the top third. Scoop the flesh into a bowl, leaving a 1/4-inch shell. Mash the flesh with goat cheese, cream, butter, pepper, and half the chives until smooth.
4. Fold in the caramelized onions, then spoon the mixture back into the shells. Return to the oven for 15-20 minutes until the tops are lightly golden.
5. Garnish with the remaining chives before serving.

Every bite offers a perfect balance of creamy, tangy, and sweet flavors, with a satisfying contrast in textures. Try serving these atop a bed of arugula for a fresh, peppery contrast.

Conclusion

Variety is the spice of life, and our roundup of 14 Delicious Creamy Twice Baked Potatoes Recipes offers just that! From classic to creative, there’s a recipe here for every taste. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share this article on Pinterest to spread the potato love. Happy cooking!