Twice Baked Potatoes
2 teaspoons vegetable oil
2 large baking potatoes (or 3-4 small potatoes) (I like using Russets, they’re great for baking)
1/2 cup sour cream
1/4-1/2 cup milk (depending on how creamy you like your mashed potatoes)
2 tablespoons butter, melted
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
3/4 cup cheddar cheese, divided
4 green onions, sliced, divided (Optional)
- Preheat oven to 350 degrees. Rub potatoes with the 2 teaspoons of vegetable oil. Sprinkle with a little bit of salt and pepper. Pierce holes in the potatoes with a fork (if you’re wondering why to pierce them, click here), place the potatoes on a baking sheet and into the oven, and bake for 1 hour.
- Take the potatoes out of the oven and allow to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potatoes add sour cream, milk, butter, salt, pepper, and 1/2 cup cheddar cheese (as well as 1/2 of the green onions if desired). Mix with a hand mixer (or a spoon) until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese (and green onions if desired).
- Bake for another 15 minutes.
Adapted from Allrecipes