Cheesy Twice-Baked Potatoes

1. Preheat oven to 350 F. Rub potatoes with the vegetable oil. Sprinkle with a little bit of salt and pepper. Poke a few holes in the potatoes with a fork, place the potatoes on a baking sheet and put it into the oven to bake for 1 hour.

2. Take the potatoes out of the oven and allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, leaving a bit of the flesh on the skins. Set the skins aside. Into the bowl of potatoes add sour cream, milk, butter, salt, pepper and 2/3 of the cheddar cheese (also add 1/2 of the green onions if desired). Mix with a hand mixer (or a spoon) until well blended and creamy. Spoon the mixture into the potato skins and set them back on the baking tray. Top each with the remaining cheese (and green onions if desired).

3. Bake for another 15 minutes. Enjoy!

Notes:
1. These reheat really well, so leftovers are a big plus.
2. If you don’t want to wait an hour to bake the potato, you can also microwave it. I usually microwave the potato for 5-8 minutes (depending on how big the potato is) or until fork tender.
3. Adapted from Ultimate Twice Baked Potatoes on Allrecipes.com.