Twice Baked Potatoes

Ingredients:
4 Large russet potatoes
1/2 stick of salted butter
1/4 cup sour cream
1 Tbs. Salt
1 Green onion diced
1/2 cup of shredded cheddar cheese
Salt & Pepper
EVOO for drizzling

Directions:
Preheat the oven to 400*.

Pierce the potatoes in a couple of spots with a fork and place them in the microwave for 5-7 minutes, until tender.

Hold the potato with an oven-mit or towel, carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the green onions and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Top with the remaining butter and season with salt and pepper.

Set the potatoes on a baking sheet, and bake in the oven or toaster oven for about 20 minutes. Serve immediately.