Twice Baked Potatoes

Ingredients

• 4 medium russet potatoes (scrubbed clean. Should be about 4 1/2" x 3" in size, and should weigh a total of 13 ounces. )
• 3 1/2 tablespoons unsalted butter (softened and divided)
• 3/4 cup sour cream
• 1/4 cup heavy cream (at room temperature)
• 6 slices cooked bacon (chopped)
• 2 cups cheddar (shredded and divided)
• 1/2 cup chives, (chopped)
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Prep. Position a rack in the center of the oven. Preheat to 350°F.

2. 2

   Prep potatoes. Place the potatoes (4) directly on the oven rack and bake until tender, 1-1 1/4 hour. When cool enough to handle (about 10-15 minutes), cut the potatoes in half lengthwise. With a spoon, gently scoop out the flesh of the potatoes, leaving the shells 1/4-1/8 inch thick. Turn the oven up to 400°F.

3. 3

   Filling. Push the potato flesh through a potato ricer or mash well with a potato masher; transfer to a bowl. Add 2 1/2 tablespoons of butter, sour cream (3/4 cup), heavy cream (1/4 cup), chopped bacon (6), 1 1/2 cups cheddar cheese, chives (1/2 cup), salt (1 teaspoon), and pepper (1/4 teaspoon) to potatoes and mix until well combined. Adjust seasoning, if needed.

4. 4

   Assemble. Spoon the filling evenly into the potato skins and compact it lightly. Top each potato with bits of the remaining 1 tablespoon of butter. Arrange the stuffed potatoes on a rimmed baking sheet or baking dish.

5. 5

   Bake until heated through, about 25-30 minutes. Remove from oven and top potatoes with remaining cheddar cheese. Place back in the oven and continue to cook until cheese melts. Let sit for 10 minutes then serve.