1-Step One: Prepare and Bake the Potatoes Start by preheating your oven to 400°F. Proper preparation of the potatoes before baking ensures even cooking and the best texture. Select potatoes that are similar in size so they cook at the same rate. 1. Wash and dry the potatoes thoroughly under cold running water, scrubbing away any dirt from the skins. 2. Prick each potato several times with a fork or sharp knife. This allows steam to escape during baking and prevents potatoes from bursting. 3. Rub each potato with olive oil, covering the entire skin surface. This creates a crispy exterior. 4. Season generously with salt and pepper, rubbing it into the oiled skin. 5. Place potatoes directly on the oven rack or on a baking sheet. Bake at 400°F for about 1 hour until fork-tender. A knife should slide easily into the center when done.

2-Step Two: Scoop and Prepare the Shells Once the potatoes are baked, let them cool slightly until comfortable to handle. This usually takes about 10-15 minutes. Working with potatoes that are too hot can burn your hands, but you want them still warm for the best mashing results. Slice off the top lengthwise from each potato using a sharp knife. Create a boat-like shape by cutting about one-quarter of the potato off the top. Use a spoon to carefully scoop out the fluffy flesh into a large mixing bowl, leaving about 1/4-inch of potato attached to the skin to create sturdy shells that hold their shape.

3-Step Three: Create the Creamy Filling The key to amazing loaded twice baked potatoes lies in the filling. Getting the right texture requires proper technique to avoid a gluey consistency. Place the scooped potato flesh in a large bowl. Add 3 tablespoons butter, salt and pepper to taste, 3 tablespoons fresh chopped chives, 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1 teaspoon chicken bouillon, and 3/4 cup milk to the bowl. Start by mashing everything together with a potato masher until mostly smooth. Once the large lumps are broken down, switch to electric beaters and mix briefly, about 30 seconds, just until smooth. The secret to fluffy potatoes is avoiding overmixing, which activates starch and creates a gummy texture. Add more milk if needed for extra creaminess.

4-Step Four: Refill the Potato Shells Place the empty potato shells on a baking sheet. Using a spoon or piping bag, carefully refill each shell with the creamy potato mixture. Mound the filling slightly above the rim of each shell for an impressive presentation.

5-Step Five: Add Cheese and Final Bake Top each filled potato generously with shredded cheddar cheese, dividing 1 cup evenly among all potatoes. Bake at 350°F for 15 minutes until the cheese is melted and bubbly with golden spots. The internal temperature should reach 165°F for food safety. Remove from the oven and let rest for 5 minutes before serving. This brief rest allows the filling to set slightly and makes handling easier.