Twice Bakes
Tom’s twice-baked potatoes are seriously amazing. He bakes some Russet potatoes, slices them in half, spoons the innards into a mixing bowl, and mixes in Velveeta cheese, milk, chopped bacon. He spoons them lovingly back into their skins and sprinkles paprika over the top, then bakes them for about 20 minutes. I can’t wait to marry this man.
