My sister made twice baked potatoes once and were really good. Years
later I gave it a try and can remember that I wasn't impressed with
mine.

I thought I'd try it again so went looking at a few variations to see
what might make it worth the extra effort as apposed to just baked
potatoes.

I noticed that some use egg or egg whites. I'm curious as to why. Also
some recipes used sour cream, milk, cream, or yogurt. Most used cheddar
cheese.

This is the basic recipe:

TWICE BAKED POTATOES
Printed from COOKS.COM
3 lg. baking potatoes
1/2 c. sour cream
1/2 c. bacon bits
2 tbsp. butter
1 c. grated Cheddar cheese
1/4 c. milk
Preheat oven to 350 degrees. Bake potatoes for 1 hour. Cut lengthways in
half. Scoop out potato and put in mixing bowl. Mix potatoes with sour
cream, milk and butter. Spoon back into skin in a 13 x 9 inch pan. Top
with cheese and bacon bits and bake for 15 minutes at 350 degrees.
Serves 6

Any suggestions on how to make slightly golden (probably cheese mixed
with potatoes instead), yummy, twice baked potatoes would be
appreciated..... I'm thinking sauted garlic in the butter too.

Sincerely, Helen