A delightful twist on the classic twice-baked potatoes, these cheesy potato boats are loaded with flavor and perfect for any occasion.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated for even baking.
Poke the skins of the potatoes with a fork and place them directly on the oven rack.
Poking the skins prevents the potatoes from bursting during baking.
Bake the potatoes for 60-75 minutes, or until tender when pierced with a fork.
The baking time may vary depending on the size of the potatoes.
Remove the potatoes from the oven and let them cool until they are safe to handle.
Cooling makes it easier to handle the potatoes without burning your hands.
Cut a slice off the top of each potato and scoop out the insides into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins.
Mash the potato insides with a hand masher, adding the milk gradually.
Mash until smooth for a creamy texture.
Mix in the sour cream, shredded cheddar cheese, green onions, salt, and black pepper.
Combine thoroughly to ensure even distribution of flavors.
Spoon the mixture back into the potato shells, mounding slightly.
Pack the filling gently to avoid breaking the shells.
Place the filled potatoes in a baking dish and bake at 350°F (175°C) for 30 minutes.
Cover the dish with foil to prevent the tops from drying out.
Sprinkle the tops with grated parmesan cheese and bake uncovered for an additional 10 minutes.
Baking uncovered allows the cheese to melt and brown slightly.
Serve the potatoes warm and enjoy.
Garnish with extra green onions for a fresh touch.
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