Twice Baked Potatoes

Preheat the oven to 400 degrees. Wash and dry the potatoes (make sure they’re really dry so that the skins get crispy) and pierce each a few times with the tines of a fork or the tip of a knife. Rub the potatoes with a little bit of olive oil, just enough to coat the skins, and sprinkle all around with salt and pepper. Place the potatoes on a sheet pan and bake for 1 hour. Remove the potatoes and turn the oven down to 350 degrees.

Cut the potatoes in half lengthwise, and set them aside to cool. Place the butter, sour cream and cheeses (save a little of the cheddar to use as topping) in a medium bowl. When the potatoes are cool enough to handle, scoop out the insides, leaving an edge around the skin of about ¼ inch, and add them to the bowl. Place the shells back on the sheet pan. Use a fork to gently mash the potatoes, then stir everything together, folding in the green onions (save a few to sprinkle on top after baking). Do not overstir, just be sure the potatoes are fluffy and the other ingredients are incorporated throughout. Season to taste with salt and fresh ground pepper, then mound equal amounts of the potato mixture back into the four shells, again keeping the potatoes fluffy (meaning don’t mash them down).

Top with a sprinkle of cheddar cheese, and bake again for 20 minutes or until the edges and tops start to brown. Garnish with the green onions.

P.S. These are great with bacon. Just cook two strips, crumble them into the bowl when you add the green onions, and mix them in.