1. Bake the Potatoes

• Preheat your oven to 400°F (200°C).

• Using a fork, prick each potato a few times to allow steam to escape.

• Place potatoes directly on the oven rack or on a baking tray.

• Bake for 50–60 minutes, or until the skins are crisp and a fork easily pierces the center.

• Remove from the oven and allow them to cool for 10–15 minutes, until safe to handle.

2. Prepare the Potato Filling

• Once cooled, slice each potato in half lengthwise.

• Carefully scoop out the flesh, leaving about a 1/4-inch shell to maintain structure.

• Place the scooped-out potato flesh in a large mixing bowl.

• Add butter, sour cream, milk, garlic powder, salt, and pepper.

• Mash together until smooth but still slightly chunky for texture.

• Fold in 1 cup of cheddar cheese, and green onions.

3. Stuff and Bake Again

• Spoon the mixture evenly back into the potato shells, mounding it slightly.

• Top each with the remaining cheddar cheese.

• Arrange the filled potatoes on a baking tray.

• Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbly on top.

• For a crispier top, broil for the last 2–3 minutes, monitoring closely to avoid burning.

4. Garnish and Serve

• Sprinkle with additional chopped green onions and a dusting of smoked paprika for extra flavor and visual appeal.

• Serve hot for maximum flavor.