Twice Baked Cheesy Potatoes

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 1 hrs Bake the potatoes directly on the oven rack for 1 hour, or until they are easily pierced with a fork and feel soft when squeezed gently. (60 minutes)

Recipe View 2 mins While the potatoes are baking, prepare the cheese sauce. In a microwave-safe bowl, combine the American cheese and butter. Microwave on high for 1 minute 30 seconds, or until the cheese is melted and smooth, stirring halfway through to prevent burning. (2 minutes)

Recipe View 2 mins Stir in the sour cream until fully incorporated and the mixture is creamy. Season with salt and pepper to taste, if desired. (2 minutes)

Recipe View 10 mins Carefully remove the baked potatoes from the oven and let them cool slightly, about 10 minutes, so you can handle them without burning yourself. (10 minutes)

Recipe View 15 mins Cut each potato in half lengthwise. Gently scoop out the potato flesh, being careful not to tear the skins. Leave a thin layer of potato attached to the skin for structure. (15 minutes)

Recipe View 5 mins Add the scooped-out potato to the cheese mixture and mash together until smooth and well combined. (5 minutes)

Recipe View 10 mins Spoon the cheesy potato mixture back into the potato skins, mounding it slightly. (10 minutes)

Recipe View 10 mins Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until heated through and the tops are lightly golden brown. (10 minutes)

Recipe View Garnish with chopped fresh chives or green onions, if desired. Serve immediately and enjoy!