Vessy’s Gourmet kitchen

1. Preheat oven to 425 F;
2. Wash, pat dry, fork and wrap potatoes in aluminum foil;
3. Bake on the middle rack for about 1 hour until cooked through;
4. Once potatoes are cool enough to handle, cut off the top and scrape most of the flesh off as you try not to break the skin;
5. To a mixer add the potato flesh, 1 package of cream cheese, butter, salt, pepper and half of the chopped scallions; mix and scoop the mixture back to the potato skins;
6. Cube the remaining cream cheese and top the potatoes, sprinkle chopped green onions, black pepper and espelette;
7. Add back to the oven at 425 F for another 15-20 mins until golden and get ready to taste the best double baked potatoes!