A delightful twist on the classic twice-baked potatoes, these cheesy potato boats are loaded with flavor and perfect for any occasion.
Preheat your oven to 400°F.
Ensure the oven is fully preheated for even cooking.
Rub the potatoes with olive oil and place them on a baking sheet.
This helps the skins crisp up nicely.
Bake the potatoes for about 1 hour, or until tender when pierced with a fork.
Check for doneness by inserting a fork into the potatoes.
Let the potatoes cool slightly, then cut them in half lengthwise.
Handle carefully as the potatoes will still be hot.
Scoop out the flesh, leaving a 1/4-inch shell, and place the flesh in a mixing bowl.
Be gentle to avoid tearing the potato skins.
Reduce the oven temperature to 325°F.
Lowering the temperature prevents over-browning during the second bake.
Mash the potato flesh with cream cheese, sour cream, butter, garlic powder, and paprika until smooth.
Adjust the seasoning to taste at this stage.
Spoon the mixture back into the potato shells.
Fill generously for a satisfying presentation.
Top with crumbled bacon, shredded cheese, chives, and green onion.
Layer the toppings evenly for a balanced flavor.
Bake the filled potatoes for 20 minutes, or until the cheese is melted and bubbly.
For a golden finish, broil for the last 2 minutes.
Serve warm and enjoy your delicious twice-baked cheesy potato boats!
Garnish with extra chives for a fresh touch.
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