Twice Baked Potatoes

In the past we have bought these pre made, so I thought I would finally make them at home.  They really are not as hard as I thought they would be.  They also taste a heck of a lot better when they are fresh.

Ingredients
4 large baking potatoes
1 tablespoon olive oil
1 tablespoon butter
1 small onion chopped
1 tbs minced garlic
1/2 cup sharp cheddar cheese
1/2 cup sour cream
1/2 cup whole milk
1/2 tsp mustard powder
salt and pepper
Cilantro (Optional)

Preheat oven to 400.  Wash and dry potatoes and rub them with the olive oil.
Place directly on the rack and bake for 1 hour, turning them halfway through baking.  They are done when you can put a wooden skewer through them and they slide right off.    Cool on a wire rack.

While potatoes are cooling, melt 1 tbs butter in a sauté pan and add onions. Cook until the onions begin to caramelize and add minced garlic.  Let cook for an additional 30 seconds.  Remove contents into a small bowl and set aside.  

Now Preheat oven to 500.

Cut potatoes lengthwise and scoop out flesh into a bowl, leaving about 1/8 inch thickness of flesh in each shell.    Mash potatoes and add milk and sour cream.  Stir in the onion/garlic mix, mustard powder, salt, pepper and 1/4 cup cheddar cheese.  Spoon mixture in the shells and top with remaining 1/4 cup cheese.

Bake potatoes until cheese is melted and begins to caramelize.  We topped with cilantro but for the bacon lovers out there, chopped bacon would taste great.