Twice Baked Potatoes

1 Preheat the oven to 425°F.
2 Line a baking sheet with a nonstick baking mat or parchment paper. Set aside.
3 Scrub the potatoes well and place on the sheet pan. Poke each a few times with a knife or fork so that air can escape as they bake.
4 Bake the potatoes for an hour, or until they’re tender to the touch.
5 Let the potatoes cool until you can touch them.
6 Cut the potatoes in half with a sharp knife.
7 Scoop out the insides of the potatoes with a spoon or a cookie scoop into a large bowl. Be sure to leave a little bit of the potato on the skin so that they don’t fall apart as you’re stuffing them.
8 Measure in half of the shredded cheese, the sour cream and scallions on top of the potatoes. Season with salt and pepper.
9 Use a potato masher or a hand mixer to blend the warm ingredients together until just combined and smooth.
10 Spoon the potato mixture back into the potato skins. Give it a taste and add more salt and pepper, if desired.
11 Top with the additional shredded cheese.
12 Bake in the oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
13 Let cool before garnishing with extra sour cream and sliced scallions.
14 Enjoy!