TWICE BAKED POTATOES

SERVES 6

• 6 russet potatoes (medium-large), scrubbed
• 2 tbsp olive oil
• Kosher salt and black pepper
• 1 cup sharp cheddar, grated
• 1/2 cup heavy cream (more as needed)
• 4 tbsp unsalted butter, room temp
• 2 scallions, thinly sliced
• 1/4 tsp garlic powder (optional)
• 1/4 cup sour cream (optional, for extra tang)

FIRST BAKE

Heat oven to 400°F (204°C). Rub potatoes with olive oil and a generous pinch of salt. Bake on a rack or sheet until tender when pierced, 50–60 minutes. Cool just enough to handle.

SCOOP & MASH

Halve potatoes lengthwise. Scoop flesh into a bowl, leaving a thin shell. Add butter, heavy cream, most of the cheddar (reserve a handful), scallions, garlic powder, and a pinch of salt and pepper. Mash until fluffy; adjust cream for a soft but spoonable filling.

REFILL & TOP

Spoon filling back into shells, mounding slightly. Sprinkle reserved cheddar on top. If using, drizzle with a bit more cream for extra browning.

SECOND BAKE

Return to the oven at 400°F until the tops are golden and edges crisp, about 15–20 minutes. Rest 5 minutes before serving.