Twice-baked Potatoes

Preheat oven to 375°F (190°C). Wash baking potatoes thoroughly under running water and prick each one several times with a fork to allow steam to escape during cooking.

Place potatoes directly on the oven rack and bake for 45-50 minutes until tender when pierced with a knife.

Remove potatoes from oven and let cool for 5 minutes until safe to handle. Slice each potato in half lengthwise and scoop out the interior, leaving a thin shell (about ¼ inch thick).

Gently fold in the shredded cheddar cheese, reserving a small handful for topping.

Spoon or pipe the potato mixture back into the hollowed-out potato shells, mounding slightly. Top each half with reserved cheddar cheese.

Return stuffed potatoes to the oven and bake for 12-15 minutes until the tops are golden and heated through.

Remove from oven and serve hot while cheese is melted and potatoes are warm.