Tips and Notes:

Potato Variety: Russet potatoes are the most common choice for twice-baked potatoes due to their size and fluffy texture.
Cooling Time: Don’t let the potatoes cool completely before scooping, as it can make the process more difficult.
Filling Consistency: Adjust the amount of sour cream or butter to achieve your desired filling consistency.
Cheese Variations: Experiment with different cheeses like Monterey Jack, Colby, or a sharp cheddar.
Make Ahead: You can prepare the stuffed potato skins ahead of time, cover them, and refrigerate them for up to 24 hours before the second bake. Add a few extra minutes to the baking time if starting from cold.
Freezing: Twice-baked potatoes can also be frozen after the second bake. Wrap them individually in plastic wrap and then in foil. To reheat, bake from frozen at 350°F (175°C) for about 30-40 minutes, or until heated through.

Enjoy these rich and satisfying twice-baked potatoes!