Shelly's Recipe

BACON CHEDDAR TWICE-BAKED POTATOES

Category: Twice Baked Potatoes

4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil and kosher salt
6 slices bacon, cooked, drained, and crumbled
1 1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1/4 cup chopped chives or green onions
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (optional)

Preheat oven to 400. Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inch apart and bake until center is soft, 45 minutes to 1 hour. When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4 inch rim around the potato skin, and place flesh in a mixing bowl.

Set skins aside to stuff later. Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper.

Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)

Preheat the oven to 400 and return the potatoes and bake about 30 minutes until potatoes are lightly browned and heated through. Serves 8