To tell you the truth, the “double-baked” term is deceiving. See, I don’t actually bake these potatoes twice. There is an easy way to “bake” potatoes to make the potato filling soft for the final baking in the end. Let me tell you how it’s done the easy way.
INGREDIENTS
3 large baking potatoes
1 cup shredded cheddar cheese
1 spoonful of butter
1 tsp garlic powder
sprinkle of salt and pepper
sour cream for topping