Twice-Baked Potatoes

Ingredients: - 4 large russet potatoes - 1 tablespoon olive oil - Salt and black pepper to taste - 1/2 cup sour cream - 1/4 cup milk - 1 cup shredded cheddar cheese - 1/4 cup cooked diced chicken - 2 green onions, chopped Directions: 1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender. Remove from oven and let cool slightly. 2. Cut each potato in half lengthwise and scoop out the flesh, leaving a small border around the edges. Place the scooped potato flesh in a bowl. 3. Mash the potato flesh with sour cream, milk, and half of the shredded cheese. Season with salt and pepper. 4. Fold in the cooked diced chicken and chopped green onions. 5. Spoon the mixture back into the potato skins and sprinkle with the remaining cheese. 6. Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes Kcal: 290 kcal | Servings: 8 servings