Overstuffed Twice-Baked Potatoes
These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers order them as an entrée. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes. Slideshow: America's Most Decadent Potato Dishes
This recipe can be prepared through Step 2 and refrigerated for up to 1 day.
These twice-baked potatoes the perfect complement to a steak, but you can make a meal out of them served with just a salad on the side.