These easy twice baked potatoes are creamy, cheesy, and loaded with flavor. Fluffy potato filling is mixed with sour cream, cheese, and chives, then baked again until golden and crisp on top perfect as a comforting side or crowd-pleasing appetizer.
1 Line a large baking sheet with parchment paper and set aside. Preheat oven to 425F degrees.
2 Wash and dry potatoes. Coat potatoes in oil and puncture with a fork all over. Season with salt. Bake for 45-50 minutes.
3 Remove from oven and let sit for five minutes.
4 Cut off the tops of the potatoes and spoon out all of the potatoes into a large bowl. Mash potatoes with a masher until smooth. Add in butter, milk, 1/2 cup cheese and seasonings. Mix together until combined.
5 Spoon mixture back into the hollow potatoes. Smooth with the back of the spoon. Top with the remaining cheese and bake for 5-10 minutes until cheese is melted and bubbly.
6 Remove from oven and top with black pepper and chives. Serve and enjoy!
