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(Frogleg) wrote:

<Eggs or egg whites would produce a little oomph and puff to the final
product. Also, the reason to make 'twice-baked' is to encorporate the
kind of seasonings/flavorings/enrichments one would add to mashed
potatoes. What you're doing is essentially making a tasty mashed potato
mixture and cooking it in its own serving container.>

Thanks, thats what I'm looking for... oomph, puff and tasty. I'm serving
these with a nice steak next weekend so am also going for new,
different, and interesting presentation.

Thanks to you and everyone else for your help and suggestions.

Very Sincerely, Helen