6 large russet potatoes, baked and cooled 1 cup plain Greek yogurt or sour cream ½ cup softened cream cheese ¼ cup unsalted butter, melted 1 cup shredded sharp cheddar cheese ½ cup shredded ...

The filling for these twice-baked potatoes has two notable tweaks from many classic recipes — there's no added milk, and it calls for mascarpone instead of sour cream. A rich cream cheese made ...