I love twice-baked potatoes because they combine the best of mashed potatoes and fries by being both creamy and crispy at the same time.
Bake the potatoes in the oven, microwave, or Instant Pot. (Instant Pot directions: Place the potatoes on the trivet with 1 c. water in the pot. Cook at 12 minutes high pressure, then natural release for 10 minutes.)
8 medium Russet potatoes (about 3 lbs.)
Cut the potatoes in half, scoop out the insides, and mix the insides well with all of the following, being careful not to burn yourself! (Hot potatoes mash much better than cold ones, so this part can be tricky.)
4 T. butter
1 c. sour cream
1 c. Cheddar cheese
1 t. salt
1/2 t. pepper
1/2 t. garlic powder
Fill the potato skins with the mashed potato mix and top with a little more cheese (about 1 c. additional cheese). Bake at 350 for 30 minutes or air fry for 8 minutes at 400, until the cheese is melted.
Enjoy the twice-baked potatoes with steamed veggies or salad. Sometimes, we eat them with ham.