Twice Baked Potatoes

Step 1

Heat oven to 400 degrees. Scrub potatoes and rinse.
Dry potatoes and place on a baking sheet lined with foil.
Pierce each potato a few times with a fork. This will help let the steam out from the potato when baking.
Bake potatoes for 1 hour.
Once potatoes are done baking and still hot, cut the ends off of each potato (cutting the ends off will allow the two halves to stand up) then cut down the center of the potato vertically to create two halves.
Scoop the inside of the potato out of each half and place into a mixing bowl. I would use a knife to help scoop the potato because a spoon may be not work as well. Be careful not to tear the potato skin.
Once all the insides of the potatoes are scooped out, mash with sour cream, butter, garlic powder, and salt. The texture should be stiffer than a regular mashed potato. If the potato mixture is too soft or soupy, it will fall right through the potato skin! Set aside.
Chop scallions for the garnish.
Stuff the potato skins with the mashed potato mixture then place on a baking sheet and put under the broiler for 2-3 minutes until the tops get slightly browned. Remove from broiler.
Garnish with scallion and serve warm. If these get cold you can just pop them into the microwave to reheat.