Emeril Lagasse holding tray of bread
​​The Key To Emeril Lagasse's Overstuffed Twice-Baked Potatoes
Chef Emeril Lagasse often creates recipes that put a more decadent spin on basic dishes, including his luxurious, overstuffed take on twice-baked potatoes.
Lagasse's recipe makes four stuffed potatoes, but calls for five potatoes. The flesh from the extra baked potato is used to overstuff the others for a generous portion.
After the potatoes are baked, you remove the flesh from all five potatoes, leaving about a quarter inch of flesh on four of them to help the skins keep their shape.
Mix the potato flesh with butter, sour cream, and cheese before generously filling four of the potato skins. Bake the potatoes again on a lined baking sheet to finish.
You can add more flavor by brushing the skins in olive oil and salt, or get creative with additions like cream, milk, cream cheese, chopped brisket, crab, or mushrooms.