For as long as I can remember, my favorite dishes on the Thanksgiving table were of two varieties: potatoes and bread. Yes, carbs all the way. Well rounded? Not at all. But, it was what I liked best. I could have passed on everything else and filled my plate with only those two things. Potatoes of almost any variety were welcome – mashed, cheesy, au gratin…all so very good. Even though I have grown to appreciate much more of the Thanksgiving spread, potatoes and rolls are still my favorite part of the meal.
I was first introduced to twice-baked potatoes through Ben’s family when we started dating. His mom made them quite often, especially once she knew how much I loved them. However, I could totally pass on the potato skin. I know lots of people enjoy eating the potato skin but I really do not. So to me, the idea of making just the filling of twice-baked potatoes with no skins to get in the way is genius. I wish I had thought of it myself, and sooner! We absolutely love this slightly different spin on an old favorite. It’s totally worthy of a spot your Thanksgiving table!