Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
The stuffed potatoes can be covered and refrigerated before baking; increase the baking time to 30 minutes. Or wrap airtight and freeze; bake about 40 minutes.
If doubling the recipe, you can easily bake 12 potatoes at once, but prepare the filling for 6 potatoes at a time so that you can thoroughly blend the ingredients.
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