Loaded Twice Baked Potatoes

These potatoes makes me feel like I'm have a Steakhouse dinner, but at half the price.

3 Russet Potatoes
Olive Oil
6 Slices Thick Cut Bacon
1/4 c Butter - Melted
1/2 c Sour Cream
1/2 c Grated Sharp Cheddar Cheese
2 Tbsp Chopped Chives
Kosher Salt
Fresh Ground Black Pepper

Pre-heat your oven to 400 degrees. Wash and dry the potatoes. Prick the potatoes a few times. Coat the potatoes with a bit of olive oil. Place the potatoes directly on the oven rack and bake for about an hour, or until the potatoes have softened. Remove the potatoes from the oven and set aside to let them cool.

In a medium size skillet heat about a tablespoon of olive oil. Dice the bacon slices and add to the skillet. Give it a stir so that the bacon is spread evenly in the skillet. Let the bacon cook until crispy, 8 - 10 minutes, stirring occasionally. Remove the bacon from the skillet to a paper towel lined plate. Set aside.

When the potatoes are cool enough to handle, cut them in half length wise. remove the inside of the potato, leaving about 1/4 of an inch next to the skin in tack. Place the potato insides in a bowl and give them a quick mash, lumps are okay here. Transfer the potato skin shells to a baking sheet and set aside. Mix in the butter, sour cream, cheese, chives, bacon crumbles, about 1/4 tsp salt and some fresh ground pepper. Give the potato mixture a taste and add additional salt and pepper if needed. Fill the potato skin shells with the potato mixture.

Pre-heat the oven to 350 degrees. Place the potatoes back into the oven. Bake for 20 minutes. Remove from oven and serve.

​Serves 6

These potatoes can be made head of time. Once you have filled the potato skin shells, cover with plastic wrap and refrigerate until needed. Place the potatoes in the oven for the second cook when the oven is cold, so they warm up with the oven. Once the oven is at 350 degrees, start your timer for 20 minutes.