Twice-Baked Potatoes

Or as we called them yesterday, Two-Time Award Winning Potatoes. Another 80's throwback! It's hard to mess up twice-baked potatoes, but here's the recipe. They are great to make for a crowd - you can do all but the second baking ahead of time. I made almost 20 lbs. of potatoes and baked them in two batches in my small home oven. At the commercial kitchen at the preschool, they fit on one full-sheet pan.

Instead of cutting an opening into the top of the potato or cutting large potatoes in half, I cut about the top 1/2 inch off the potatoes. This made the potatoes sturdier and left me with a bunch of potato skins for later.

Twice-Baked Potatoes
5 lbs. potatoes
1 T. olive oil
salt and pepper
2 cups cheddar cheese shredded
1 cup sour cream
4 T. butter, softened
2 T. green onions, sliced

Drizzle olive oil over potatoes and sprinkle with salt and pepper. Bake at 400 until fork-tender (40 minutes for medium potatoes; at least 1 hour for large).

When potatoes have cooled slightly, cut off about the top 1/2 inch. Gently scoop out the potato into a bowl, reserving skins. Mash potatoes until smooth. Add 1 cup cheddar cheese, sour cream, butter, green onions, 1 1/4 t. salt and 1/4. t. pepper. Scoop back into potato skins and top with remaining cheddar cheese. Bake at 400 for 15 minutes, or until the cheese melts.