TWICE-BAKED POTATOES

Storage Notes: Refrigerate for up to 2 days; reheat in a 350-degree oven for about 10 minutes.

4 russet potatoes (about 8 ounces each), scrubbed, dried and rubbed lightly with vegetable oil

4 ounces sharp cheddar or parmesan cheese, coarsely grated (about 1 cup)

½ cup sour cream

½ cup whole milk

2 tablespoons unsalted butter, softened

3 scallions, both white and green parts, thinly sliced, plus more for serving (optional)

½ teaspoon fine salt

Freshly ground black pepper

1 slice cooked bacon, chopped, for serving (optional)

Position a rack in the top third of the oven and preheat to 400 degrees.

Place the potatoes on a large, rimmed baking sheet and roast for about 1 hour, or until the skin is browned and a fork easily pierces the flesh. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes; leave the oven on.

Halve each potato lengthwise and place cut side up on a work surface. If the potatoes are still too hot, use an oven mitt or kitchen towel to hold them.

Using a small spoon, gently scoop out the flesh from each half into a medium bowl, leaving a ⅛-inch to ¼-inch thickness of flesh in each skin. Don’t fret if the skins tear a bit, you can still fill them. Arrange the skins on the baking sheet and return them to the oven for about 10 minutes, or until lightly crisped.

Meanwhile, mash the potato flesh with a fork or potato masher until it’s as smooth as you like it. Stir in the cheese, sour cream, milk, butter, scallions, if using, salt and pepper until well combined.

Remove the potato skins from the oven and turn the oven setting to broil. Do not raise the rack. Using a towel or oven mitt, holding each skin steady on the pan, spoon the mixture into the skins, mounding slightly at the center.

Return the pan to the oven and broil for 10 to 15 minutes, or just until lightly browned on top. Remove the pan from the oven and sprinkle with the scallions and/or bacon, if using, and serve warm. Serves 8.

Nutrition information per serving (½ potato) | Calories: 209; Total Fat: 11 g; Saturated Fat: 7 g; Cholesterol: 32 mg; Sodium: 263 mg; Carbohydrates: 23 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 7 g

SCOTT SUCHMAN FOR THE WASHINGTON POST