Twice Baked Potatoes with Cheddar and Green Onions Delight

Twice Baked Potatoes with Cheddar and Green Onions are a comforting and delicious side dish featuring crispy skins and creamy filling.

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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Use a fork to poke a few holes in each potato to allow steam to escape during baking. Rub the potatoes with extra-virgin olive oil.
Place the prepared potatoes on the baking sheet and bake them for 60 to 70 minutes, or until you can easily pierce them with a fork.
Remove the baked potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about a ¼-inch border.
Transfer the scooped-out potato flesh to a large bowl. Add the milk, sour cream, unsalted butter, grated garlic, salt, and pepper. Mash until smooth and creamy.
Arrange the empty potato skins on the baking sheet with the cut side up. Sprinkle lightly with salt, then spoon the creamy mixture back into the skins. Top each with grated cheddar cheese.
Return the filled potatoes to the oven and bake for an additional 15 to 25 minutes, or until the cheese is melted and starts to brown.
Remove from the oven and garnish with chopped green onions. Adjust seasoning if needed and serve warm.