Twice Baked Potatoes

• servings: 6 servings
• active time: 0

Ingredients

6 large russet potatoes, scrubbed clean

1 tbsp. extra-virgin olive oil

Kosher salt

1/2 c. (1 stick) butter, softened

1/2 c. milk

1/2 c. sour cream

1 1/2 c. shredded Cheddar, divided

2 green onions, thinly sliced, plus more for garnish

Freshly ground black pepper

Directions

PREHEAT: Bake 400°.

1. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until potatoes are pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.

2. Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in large bowl. Keep the potato tops and the roast them on the tray as a snack!

3. To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.

Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup of cheddar. Bake until cheese is melty and outside is crispy, 15 minutes.

Garnish with more scallions before serving.