Twice-baked Potatoes

Ingredients

4 medium-sized baking potatoes (makes 8 portions)

1 oz olive oil

1 cup parmesan cheese

1 cup cream cheese

1 cup sour cream

1 teaspoon fresh-cracked pepper

1 teaspoon salt

½ cup sliced scallions

Firstly, pre-heat your oven to 400 degrees. Then, wash and scrub your potatoes in warm water to remove any dirt on them. Towel them dry and place them on a baking sheet. Drizzle half of the olive oil on them and rub it in so that the potatoes are completely coated with a thin covering of oil. Sprinkle a little salt on the entire outside of each potato. The oil will help the salt stick, so you don’t need much. Bake the potatoes for 1 hour. When the potatoes are done baking, remove them from the oven and, using an oven mitt or towel to handle the hot potato, cut them down the middle long-ways. Then scoop most of the meat out of them into a mixing bowl, making sure to leave enough of the meat on the potato skin so that they keep their bowl shape. Place the potato skins back onto the baking sheet, brush the insides with oil and sprinkle them with half of the pepper, then place them back in the oven for another 15 minutes.

Add the parmesan, cream cheese, sour cream, and the other half of the pepper to the mixing bowl with the potato meat. Whisk these ingredients together gently with a mixer until they are creamy. When the potato skins come out of the oven, add the mixture evenly back into each potato half. Place them back into the oven until the tops start to brown. Plate them and add sliced green onions (scallions) to the top and enjoy.