Ingredients:

  • 4 large russet potatoes
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • Chopped fresh chives or green onions for garnish
  • Optional toppings: extra shredded cheese, cooked bacon bits, sour cream

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes. Prick each potato with a fork several times. Place on a baking sheet and bake for about 45 minutes, until tender.
  3. Remove potatoes and let them cool for about 10-15 minutes. Slice the top third off each potato. Carefully scoop out the insides into a mixing bowl, leaving a thin layer of potato inside the skin.
  4. Add butter, milk, cheddar cheese, garlic powder, onion powder, salt, and pepper to the bowl. Mash until smooth and creamy.
  5. Spoon the filling back into each potato skin, heaping it high. (Optional) Top with extra cheese or your favorite toppings.
  6. Return the stuffed potatoes to the oven for an additional 15-20 minutes until golden and bubbly.
  7. Sprinkle with chives or green onions before enjoying your delicious twice-baked potatoes!