Step 1 of 11
Twice Baked Potatoes
Preheat the oven to 400°F.
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Step 2 of 11
Twice Baked Potatoes
Pierce each potato 2-3 times with a fork, and wrap each individually in a sheet of aluminum foil.
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Step 3 of 11
Twice Baked Potatoes
Place potatoes directly on middle rack of oven and bake until fork tender, 70-90 minutes.
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Step 4 of 11
Twice Baked Potatoes
Remove the potatoes from the oven. Allow to cool for 10-15 minutes before handling.
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Step 5 of 11
Twice Baked Potatoes
Line a large baking sheet with parchment paper.
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Step 6 of 11
Twice Baked Potatoes
Once the potatoes are cool enough to handle, use a sharp knife to cut the potatoes in half lengthwise. Scoop the potato flesh from each potato half, leaving a scant 1/4-inch border in the skins, and place in a large mixing bowl.
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Step 7 of 11
Twice Baked Potatoes
Add the butter, sour cream, milk, garlic powder, salt, and black pepper to the mixing bowl. Mash the mixture with a potato masher or large fork until it is smooth and creamy.
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Step 8 of 11
Twice Baked Potatoes
Arrange the hollowed potato halves on the prepared baking sheet flesh side up. Spoon an equal amount of the potato mash into each potato half. Sprinkle the potatoes evenly with the shredded cheese.
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Step 9 of 11
Twice Baked Potatoes
Bake the potatoes on middle rack of oven until the cheese is melted and the potatoes are heated through, 10-12 minutes.
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Step 10 of 11
Twice Baked Potatoes
Check to see that potatoes are done. Remove from oven or add time as needed.
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Step 11 of 11
Twice Baked Potatoes
Sprinkle the potatoes lightly with paprika, and serve immediately.