Twice Baked Potatoes by Daphne Oz

Instructions

1. Preheat oven to 400°F degrees. Place the potatoes on a baking sheet and stab each one a few times with a fork to allow steam out and for the creamiest result. Roast the potatoes until fork tender, for about one hour and fifteen minutes.
2. While the potatoes are roasting, crush two cloves of garlic with the flat side of a knife (no need to chop or mince the garlic). In a medium pot over high heat, bring the garlic, onion, broth, and ½ teaspoon salt to a boil. Reduce the heat to medium, add 1 to 2 tablespoons of milk, if using, and simmer until onions are soft and translucent, for about 20 minutes.
3. Remove the cooked potatoes from the oven and let cool until you are able to handle them, for about 10 minutes. Cut the cooled potatoes in half lengthwise. Use a spoon to scoop out the flesh, leaving ¼-inch of potato attached to the skins, and reserving the flesh in a medium bowl. Using two forks, mash the potato flesh to desired smoothness.
4. Using a blender or an immersion blender, puree the onion broth mixture until smooth. Add this mixture to the mashed potato, and stir until smooth and creamy. Stir in the Dijon, paprika, sour cream, and half of the cheese and scallions. Mix well and season with salt and pepper to taste.
5. Spoon the potato mixture back into the potato skins; top with the remaining cheese and scallions, and bake until warmed through and the cheese on top is melted, about 20 minutes.
6. Serving size: 1 potato half