Twice-baked potatoes are a favorite of ours. Since my Cuisinart died, though, I have been making an easier variety that I call “smashed potatoes.”
While the potatoes cool enough to handle, I line a baking sheet with parchment. I chop a couple of green onions, cube a quarter cup of butter (or a bit more), get out bacon bits and shaved Parmesan cheese.
After setting the oven to preheat to 400 degrees, I smash each potato as flat as I can (on the parchment covered baking sheet) and top with the prepped ingredients in the order I listed. The potatoes bake a second time for about 20 minutes in that hot oven.
I did this operation early this morning as the weather forecaster is promising 106 degrees today. The potatoes can be eaten for lunch with leftovers stored away for another meal tomorrow.