Twice Baked Potatoes

Instructions

1. Prepare the potatoes
   Preheat oven to 400°F (200°C). Poke each potato several times with a fork. Rub potatoes with olive oil and sprinkle with kosher salt. Place directly on the middle rack of the oven and bake for 60-70 minutes until the skin is crispy and the inside is tender when pierced with a fork.
2. Scoop out the flesh
   Allow potatoes to cool slightly, about 10 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato attached to the skin to maintain structure. Place the potato shells on a baking sheet.
3. Prepare the filling
   To the bowl with the potato flesh, add butter, sour cream, and warm milk. Mash until smooth and creamy. Stir in 3/4 cup of cheddar cheese, half of the bacon crumbles, two-thirds of the sliced green onions, garlic powder, black pepper, and 1 teaspoon of salt. Mix thoroughly until all ingredients are well combined.
4. Fill the potato shells
   Spoon the filling mixture back into the potato shells, dividing evenly. The filling should mound slightly above the edge of the shells. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the filled potatoes.
5. Second baking
   Return the filled potatoes to the oven and bake for an additional 20-25 minutes until the cheese is melted and the tops are golden brown. For extra crispiness, you can switch to the broiler for the last 2-3 minutes, watching carefully to prevent burning.
6. Garnish and serve
   Remove from the oven and top with the remaining bacon crumbles, green onions, and fresh chives. Let cool for 5 minutes before serving. Serve hot as a substantial side dish or light main course.