Best Twice Baked Potatoes Recipe

Preheat the Oven to 350°F (175°C)

Place the washed and oiled potatoes directly on a baking sheet

Bake in the preheated oven for about 1 hour or until tender (a knife should glide through easily)

Remove from the oven and let them cool slightly until they are safe to handle

Once the potatoes are cool enough to touch, slice each potato in half lengthwise

Carefully scoop out the insides into a large mixing bowl, leaving about ¼ inch of potato inside the skin to keep them sturdy

Add the butter, sour cream, 1 cup of shredded cheddar cheese, and half of the green onions to the bowl

Pour in ½ cup of milk (add more if necessary to reach the desired creamy consistency)

Season with kosher salt and black pepper to taste

Mix everything together using a hand mixer or potato masher. Be gentle and avoid overmixing to keep the potatoes fluffy. Overmixing will result in a "gummy" filling

Season the inside of the potato skins with a bit of salt and black pepper

Spoon the potato mixture back into the hollowed-out potato skins, dividing evenly between them

Sprinkle the tops with the remaining cup of cheddar cheese, the rest of the green onions, and the thinly sliced chives

Optional: Add crumbled bacon if desired

Sprinkle a bit of paprika on top of each stuffed potato for extra flavor and color

Return the stuffed potatoes to the oven and bake for another 15 minutes or until the cheese is melted and bubbly

Remove from the oven and serve immediately while warm and cheesy