Twice Baked Potatoes Recipe

Heat the oven to 400°F (200°C). Scrub and dry the potatoes, set them on a tray, and bake 60–75 minutes until tender. If you like, poke a few holes with a fork to help steam escape.

Let potatoes cool until easy to handle. Slice each one lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer inside the skins so they don’t collapse.

Mash the potato with butter and milk until smooth. Mix in the egg, Parmesan, nutmeg, chives, and green onion tops. If it feels too stiff, add a small splash of milk to loosen it.

Spoon the mixture back into the potato shells, mounding it slightly. Dust lightly with paprika if using. Bake 25–30 minutes, just until the tops look lightly golden.

Let them sit for 5 minutes, then serve hot. They work well as a side for roasted meat, chicken, or a simple salad.