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Twice-Baked Potatoes with Sour Cream

Bruce Aidells
  • minutes
  • Serves

INGREDIENTS

1 cup

Chives or scallions

8

Yukon gold or medium russet potatoes, large

4 tsp

Balsamic vinegar, good-quality

1

Kosher salt and freshly ground black pepper

6 tbsp

Butter, unsalted

1 cup

Parmigiano-reggiano

2 cups

Sour cream