Twice-baked potatoes are made by first oven baking potatoes, then cutting them in half lengthwise, removing the flesh from the potatoes and mixing it with traditional potato toppings. The mixture is then placed back into the potato shells and baked again.
To prepare Trisha Yearwood's popular twice-baked potato recipe, wash three large potatoes, pierce them with a fork and rub them with olive oil. Bake the potatoes for 45 minutes in an oven preheated to 400 degrees Fahrenheit. Then, remove the potatoes from the oven, slice them in half lengthwise and reduce the oven temperature to 350 degrees.
Once the potatoes have cooled enough to be handled, use a spoon to scoop out the flesh from inside the potatoes into a mixing bowl. Add 1 1/2 tablespoons each of milk and butter, 1 cup of sour cream and 1 1/4 cups of shredded cheddar cheese to the bowl. Also add 1/2 tablespoon of garlic salt and salt and pepper to taste. Mix the ingredients until smooth, then scoop the mixture back into the potato shells. Bake the potatoes for 15 more minutes, then garnish with chopped green onions and crumbled bacon.
Variations to this general recipe range from topping the potatoes with additional cheese before baking the second time to leaving the filling slightly chunky rather than beating until creamy.