Ladies and Gentlemen, I give you The Fabulous Janell and her fabulous twice bakers:
Twice Baked Potatoes
5 Medium Russet Potatoes
2 Cups Sour Cream
16 Slices Fully Cooked, Thick-Sliced Bacon, Crumbled
1 Cup Chives
3 Cups Cheddar Cheese
-Adjust oven rack to middle position; heat oven to 400 degrees. Scrub,
dry, and lightly rub 5 russet potatoes (8 to 9 ounces each) with
vegetable oil and sprinkle with sea salt.
-Bake potatoes on foil-lined baking sheet until skewer can be inserted
into and removed from potatoes with little resistance, 60 to 70
-Once cool enough to handle, cut each potato in half lengthwise, so
that blunt sides will rest on work surface. Using a small dinner
spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch
to 1/4-inch thickness of flesh in each shell. Arrange shells on lined
-Mash potato flesh with fork until smooth. Stir in remaining
ingredients, except 1 cup cheese, until well combined.
-Spoon mixture into potato shells, mounding slightly at the center,
and top with remaining cheese.
bake 350 degrees until potato is warmed through and cheese is bubbly