A delightful twist on a classic, these cheesy twice-baked potatoes are creamy, flavorful, and perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the potatoes.
Pierce each potato a few times with a fork and place them on a baking sheet.
Piercing the potatoes prevents them from bursting during baking.
Bake the potatoes for about 1 hour or until they are tender when pierced with a fork.
Baking times may vary depending on the size of the potatoes.
Allow the potatoes to cool for 20 minutes, then slice off the top third of each potato.
Letting the potatoes cool slightly makes them easier to handle.
Scoop out the insides of the potatoes into a mixing bowl, leaving a thin shell intact.
Be gentle to avoid breaking the potato shells.
Add butter, egg, cheddar cheese, green onions, nutmeg, seasoning salt, and black pepper to the potato insides.
Mixing the ingredients while the potatoes are still warm helps them blend smoothly.
Use a hand mixer to blend the mixture until smooth and creamy.
Avoid overmixing to maintain a fluffy texture.
Spoon the mixture back into the potato shells, mounding slightly.
Overfilling the shells slightly gives a more appealing presentation.
Place the filled potatoes back on the baking sheet and bake for an additional 25 minutes.
This second bake helps set the filling and enhances the flavors.
Serve the potatoes warm and enjoy!
Garnish with extra green onions or a dollop of sour cream for added flavor.
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