Twice-Baked Potatoes

Thanks to Carrie for the inspiration that encouraged me to make my own version.

potatoes
olive oil
shredded cheddar cheese
thinly sliced green onions
butter

Scrub potatoes and prick with a fork. Rub a small amount of olive oil into the skins and place potatoes on a baking sheet. Bake at 400 °F for 45 minutes, then turn each potato over. Bake until done (soft when squeezed), probably about 20 minutes more. Remove from oven.

When cool enough to handle, slice potatoes in half lengthwise using a sharp knife. Cut around the edge of the potato, leaving a border and without cutting through the bottom skin. Use a spoon to scoop out the potato, leaving a border along the bottom. Place potato skin shells back on the baking sheet. Mix potato with cheese, butter, and onions using a fork. When well combined, spoon potato mixture back into shells and return to oven for 10-15 minutes or until heated through.


**Mix-ins are variable (and probably limitless) - it's all about adding toppings to taste. Using a fork to mix the potatoes keeps the baked potato texture, while a spoon tends to mash the potatoes more. For mashed potato filling, use a potato masher or electric mixer.