Twice Baked Potatoes

🥘 Ingredients

• russet potatoes 4 potatoes, medium
• avocado oil ¼ cup
• salt 1 tsp
• russet potatoes 4 potatoes, medium
• unsalted butter ¼ cup
• milk 0.33 cup
• cheddar cheese and mozzarella cheese ½ cup, shredded, divided
• salt 1 tsp
• black pepper ½ tsp
• garlic powder 1 tsp
• onion powder 1 tsp
• chives 1 tbsp, chopped
• cheddar cheese and mozzarella cheese ½ cup, shredded
• black pepper 1 tsp
• chives 1 tbsp, chopped

1. 1

   Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. 2

   Wash and dry the russet potatoes . Coat them thoroughly with avocado oil , then pierce each potato several times with a fork. Season all over with salt . Place on the prepared baking sheet and bake for 45 minutes|50%minutes until tender.
3. 3

   Remove from the oven and let cool for 5 minutes until handleable.
4. 4

   Slice off the tops of the baked russet potatoes and carefully spoon the potato flesh into a large bowl. Mash until smooth using a potato masher. Add unsalted butter , milk , half of the cheddar cheese and mozzarella cheese , salt , black pepper , garlic powder , onion powder , and chives . Mix until well combined.
5. 5

   Generously spoon the mixture back into the hollow potato skins, smoothing the tops with the back of a spoon. Sprinkle with the remaining cheddar cheese and mozzarella cheese . Return to the oven and bake for 5 minutes|10%minutes until the cheese is melted and bubbly.
6. 6

   Remove from the oven and finish with additional black pepper and fresh chives . Serve hot and enjoy!