Twice Baked Potatoes Recipe

Prep. Preheat oven to 400º F. Scrub potatoes under warm water. Place each potato onto a piece of aluminum foil large enough to wrap around the potato and secure at the top and ends.

Bake the potatoes. Brush lightly with olive oil and sprinkle with salt. Wrap aluminum foil around the potato and secure. Place wrapped potatoes directly on rack of the oven with a rimmed cooking sheet placed on the rack underneath to catch any drippings that may occur. Bake 45 minutes to 1 hour until tender when you squeeze with an oven mitt. Remove from oven and allow to cool slightly.

Make the potato filling. Unwrap the potatoes, discarding the aluminum foil and cut potatoes in half lengthwise. Scoop inside of potato, leaving 1/4 inch around the edge of the potato to allow the potato to hold shape. Add the butter and sour cream to the mixing bowl. Mash the potatoes, butter, and sour cream until creamy with a potato masher. Stir in half of the cheese.

Fill the potatoes. Spoon the filling into the scooped out potatoes and top the potatoes with the remaining cheese. If you are using bacon, top with cooked bacon crumbles.

Bake the potatoes. Bake until the cheese has melted, about 15 to 20 minutes. Serve.