Given the background description of some cooking related query, summarize the question into a title

Ex Input:
Which potatoes in the US are best for twice baked potatoes? My twice baked potatoes didn't turn out right. The skins broke, and punctured to easily. I was using Yukon golds of medium size lightly washed, and punctured with a fork.

Ex Output:
Which potatoes are best for twice baked potatoes


Ex Input:
Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?

Ex Output:
Can heavy cream be frozen?


Ex Input:
I've been reading "The Bread Baker's Apprentice" and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I just leave it out at room temperature and bake it that night? What is the purpose of storing it in the fridge for a night?

Ex Output:

Cookbook says to store dough in fridge overnight, why can't I just bake it already?