Twice Baked Potatoes

Who doesn't love a good twice baked potato?!!

POTATOES
3 Baked Potatoes
Extra virgin Olive oil
salt
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FILLING
3 Tbsp butter
1/4 cup milk
1/4 cup sour cream
salt and pepper to taste
3/4 cup sharp cheddar cheese
green onions or chives for garnish
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Preheat the oven to 425.
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Scrub and dry the potatoes.
Place the potatoes on a baking sheet, drizzle them with olive oil, and rub it all over each one.
Sprinkle each potato with kosher salt on all sides.
Bake the potatoes for 1 hour. {When you take them out, leave the oven on.}
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Let the potatoes cool on a wire rack just until you can handle them, about 10 minutes.
Using a sharp knife, split the potatoes in half lengthwise.
Use a spoon to scoop out the flesh into a medium bowl, leaving 1/4- inch of flesh in the potato skins to keep them intact.
Place the potato shells back on the baking sheet.
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Add butter, milk, sour cream and 1/2 cup cheese to the scooped potato flesh.
Mash with a potato masher or fork, or blend with a hand mixer. {If the mixture seems dry, add a little more milk.}
Season the potato mixture with salt and pepper.
Taste and adjust.
Spoon the potato mixture evenly into each potato.
Top the potatoes with the remaining 1/4 cup cheese.
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Bake for 15 to 20 minutes, until the tops are golden and gooey.
Top with chopped green onions or whatever you like.
Dig in!