Twice Baked Potatoes

Ingredients

• 3 large baking potatoes (about 1 pound each, scrubbed and dried)
• olive oil (for coating the skins)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 3 tablespoons butter (ideally at room temperature)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces shredded sharp cheddar cheese (divided)
• 1/2 cup sour cream (plus more for topping (optional))
• 2 tablespoons minced fresh chives (plus more for garnish)

Instructions

1. 1

   Preheat oven to 400˚F.

2. 2

   Rub potatoes all over with olive oil and season with salt and pepper. Place on a baking sheet and bake until tender, 1 hour to 1 hour and 10 minutes. Let sit until cool enough to handle.

3. 3

   Peel one of the potatoes completely and add pulp to a large bowl. Carefully cut remaining two potatoes in half lengthwise; scoop out pulp, leaving about 1/4-inch of pulp in the skin for structure, and add to bowl. Transfer hollowed out potato halves to baking sheet.

4. 4

   Add butter, salt and pepper to potato pulp; mash until smooth with a handheld masher. Add about 4 ounces of the cheese, sour cream and chives and mash until smooth. Spoon potato mixture into potato halves; sprinkle with remaining cheese and bake until filling is heated through and cheese is melted, about 20 minutes. Serve hot topped with more sour cream and chives if desired.