One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.
From Wills Point, Texas, Dorothy Pritchett shares the recipe for this Easter morning treat. "It came from my niece in Ballwin, Missouri, who's one of the best cooks in the world," Dorothy credits.
