Twice baked potatoes are amazing. Enough said, here’s how I make mine.

Ingredients:

• 4 potatoes, the ones that are good for baking not the red ones
• olive oil to taste
• salt to taste
• black pepper to taste
• 3-4 cloves of garlic, minced
• 1/2 cup mixed herbs
• 1 cup cheese of your choice, I do mozzarella
• sour cream to taste
• butter to taste

OR

• 4 potatoes
• salt and pepper to taste
• 3-4 cloves of garlic minced
• 1 cup cheese of your choice, I use cheddar
• A lot of ranch dressing, to taste

Directions:

1. Pre-heat oven to 400 degrees
2. Scrub potatoes well, you need clean skins
3. Pat dry with a paper towel
4. Pierce with sharp object several times,  I use a fork
5. Place in roasting tin or cookie sheet with a lip and drizzle with olive oil until potatoes are well coated, salt to taste
6. Place tin on an upper shelf and roast for about 1 hour or until cooked, if you’re using a convection oven the time is about 40 minutes because it has a smaller small to heat up.
7. While potatoes are in the oven, combine the rest of the ingredients to taste, set aside until the potatoes are done
8. Carefully remove and cut each potato in half, lengthwise
9. With a spoon, remove the potato flesh but be careful not to rip the skin and put into the bowl with the rest of the ingredients and mash until well combined
10. Pile flesh back into the skins and return the potato halves to the roasting tin, sprinkle with cheese
11. Return the tin to the oven for 10-15 or until the tops of the potatoes are light golden brown and cheese has melted
12. Remove from the oven and serve immediately.
13. Enjoy!