REHEATING TWICE BAKED POTATOES RECIPES

Steps:

• Preheat oven to 400°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until potatoes are pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.  Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!  To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.  Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup of cheddar. Bake until cheese is melty and outside is crispy, 15 minutes.  Garnish with more green onions before serving.  Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Working in batches, place potatoes in basket of air fryer and cook on 400° for 40 minutes. Place on a large baking sheet and let cool until cool enough to handle.  Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!  To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.  Fill baked potatoes with potato mixture and place back in basket of air fryer. Top with remaining ½ cup of cheddar. Cook at 400° until cheese is melty and outside is crispy, 5 minutes.  Garnish with more green onions before serving. 

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.