well and pat them completely dry. Pierce each potato several times with a fork, then rub the skins with olive oil.
Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45–60 minutes, or until the potatoes are tender when pierced with a fork.
Scoop out the potatoes: Allow them to cool slightly until they are easy to handle. Slice each potato lengthwise, leaving the skin intact. Carefully scoop the fluffy potato into a large bowl, leaving a thin layer of potato inside
Broccoli Cheddar Twice-Baked Potatoes
