Twice-Baked Potato

INGREDIENTS

4 large russet potatoes
2 Tbsp vegetable oil
¼ cup sour cream
¼ cup cream cheese
¼ cup unsalted butter
¼ cup finely chopped fresh chives
½ Tbsp garlic powder
Salt & pepper to taste

DIRECTIONS

• Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with oil.  Bake directly on oven rack until very soft when squeezed and skins are crisp, 50–60 minutes. Let cool just until you can hold them.
• Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and garlic; season generously with salt and pepper.
• Divide among 4 potato skin halves, piling gloriously high—don’t pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
• Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.