Twice-baked potatoes with cheese and chilies from The Silver Palate Cookbook (page 179) by Julee Rosso and Sheila Lukins

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Notes about this recipe

  • kbrooks on June 20, 2025

    Definite repeater. Reduced the olives to 2 tablespoons (used nicoise). Increased cheese to 1 cup. Added sliced green onions. Used Hatch diced mild chilies. Stirred the sour cream into the potatoes instead of using as a garnish. Very satisfying main dish. Served with a side of braised Swiss chard.

  • averythingcooks on February 21, 2023

    I went a little heavier with the chiles & lighter with the black olives and added some diced ham. After an early (pre 2nd bake) taste, I wasn't sure these would measure up to our usual 2'ce baked favourites but once out the oven, these were very tasty! I stirred some sour cream into the mix and so we didn't feel the need to add the 'dollop" at the end. We ate these for dinner beside a green salad and I will repeat for sure.

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