Twice-Baked Potatoes

This is definitely one of my favorite ways to eat potatoes. It's simple, but... quite delicious, if I say so myself. I made this a few days ago and tried to pay attention to the quantities I used. Use these quantities as a rough guideline and adjust accordingly.

3 baking potatoes
Coarse ground or kosher salt
Coarse ground black pepper
Season salt
Onion powder
Garlic powder

Wash the potatoes well, pat dry. Preheat the oven to 350. Mix together the salt, pepper, season salt, onion powder, and garlic powder. Drizzle olive oil onto the potatoes and coat evenly, then sprinkle on the seasoning mixture. Transfer potatoes to a baking sheet. (FYI in case you usually zap-fry your potatoes: you do not need to stab and kill them with a fork before they go in the oven like you do before they go in the microwave. Just rub them with seasoning love and put them on the baking sheet.)

Bake the potatoes at 350 for... something like an hour. I think I let mine bake for 40 minutes on one side and then flipped them for the last 20 minutes or so. For this, you want them ALMOST done, but not completely. You don't want them to fall apart on you.

When you can stick a fork in the potatoes or grab them and feel them squish a little, take them out and let cool for a few minutes. Then, one at a time, take them off, turn them on their side, and slice length-ways. Personally, I use a spoon and start from the edges and scoop the insides out... I leave about 1/4 inch or so, maybe less. Depends on my mood. You want them to sit upright. Scoop out the innards and place in a big bowl.

Into the bowl goes:
Potato guts
1/2 cup butter or margarine (I prefer margarine in this), softened
3/4 of a package (the 8oz package, I believe) of light cream cheese, softened
1 cup (maybe more? Probably a little more...) light sour cream. Or regular, whatever. Sour cream.
1/2 cup shredded extra sharp cheddar (or sharp cheddar) cheese
1/2 cup shredded monterey jack cheese
Salt
Pepper
Season salt

Put it in, mix it up. With a spoon! No electric mixers. It's just wrong. If it's dry, add more sour cream until it is not dry. Then lovingly scoop the happy potato mixture back into the potato skins. You can do it with a spoon or sometimes I pipe it if I want it to be pretty. Load 'em up, don't be afraid. Shred more cheddar cheese to put on top, then stick them back in the oven until the cheese is happy and melty and good looking. Then eat them and enjoy it.