I am a cook with 15 years experience. Everyone should know this recipe for twice baked potatoes.

• like a experienced chef and cooking instructorI love this take on twice baked potatoes.

• This recipe calls for mascarpone and chives, but no milk or sour cream.

• The side dish can be served straight from the oven or made ahead of time.

I have been professional chef for over 15 yearsyet I still remember my first taste of a twice baked potato at my uncle and aunt’s house at Christmas.

From the crunchy, flaky exterior to the creamy, rich interior that came together in one perfect bite, I was instantly hooked. This side dish is individually portioned to make serving easier and can usually be made ahead of time.

Here is my favorite recipe for twice baked potatoes with mascarpone and chives.

Russet potatoes are ideal because they are well mashed and a good size

reddish brown Finely mash potatoes and, thanks to their thicker skin, retain a great shape when the insides are scooped out.

Plus, this recipe uses medium-sized potatoes, as slicing these beauties in half isn’t as visually appealing as stuffing them whole. You can easily double the portions for a larger group.

The filling for these twice baked potatoes has two notable tweaks from many classic recipes – there’s no added milk, and it calls for mascarpone instead of sour cream.

a rich one cream cheese made with heavy cream, mascarpone has a high fat content, usually around 60% to 75%. It gives the mashed interior extra depth and creamy opulence.

Use dried chives instead of the fresh alternative

Fresh chives are intimidating. They are so delicate that a dull knife will rip right through them. You also need to make sure you use them all up before they go bad.

Dried chives are a revelation. They keep all that delicate onion flavor without the hassle of another shopping trip only for one ingredient.

You can use them in purees and sauces or to garnish soups and stocks. You can even add a sprinkle to classic dishes like cacio e pepe, or throw them right into marinades and salad dressings. The possibilities are endless.

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The combination of the dried chives with the higher salt content in the Parmigiano Reggiano rounds out the richer notes of the mascarpone.

The end product is a versatile and delicious side dish that reheats exceptionally well

Siege your potatoes with bacon or turkey Chili and serve them with a salad. To enjoy the dish later, wrap leftovers in an airtight container or lay flat in a sealed bag and reheat if necessary.

Ingredients:

• Four medium russet potatoes

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter, cubed and softened

• 1/2 cup mascarpone

• 1/2 cup grated cheese (or about 2 ounces)

• 1/3 cup Parmigiano Reggiano, grated or shredded

• Kosher salt

• Black pepper

• 1 tablespoon dried chives

Instructions:

1. Heat the oven to 400 degrees Fahrenheit.

2. Scrub and dry the potatoes, making sure they get into all the small crevices. Place them on a foil or parchment-lined baking sheet. Pierce the potatoes with a fork to allow the steam to escape. Drizzle with a dash of oil and sprinkle with salt.

3. Let them bake for an hour. The skin should look crispy and a sharp knife should slide easily into the center. Remove them from the oven.

4. When the potatoes are cool enough to touch, use a sharp knife to cut a long oval at the top. Then scoop out the insides with a spoon, leaving a thin layer of baked potato on the skin.

5. In a medium bowl, mash the potatoes with butter, mascarpone and cheese, then add chives. Add salt and pepper to taste.

6. Load each potato skin with the filling.

7. If serving right away, bake the potatoes on the center rack for five to 10 minutes. Roast them on the highest setting for another five to seven minutes, being careful not to burn them.

8. If your potatoes are for the next day, store them in an airtight container. To serve, bake the potatoes at 400 degrees Fahrenheit for 15 to 20 minutes, following the previous roasting instructions.

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