Stuffed Potatoes

These are also called twice-baked potatoes and goes well with lots of beef, chicken, and pork recipes.

Stuffed Potatoes

4 russet potatoes
4 strips of bacon, cooked and chopped
3/4 c shredded cheddar cheese
1 tbsp sour cream
2 tbsp milk - give or take
2 tbsp butter
Garlic and herb spice mix, to taste
Black pepper to taste
Salt, to taste
Paprika for garnish

• Wash and scrub the potaoes and dry them
• In a 400 F oven, bake the potatoes for 45-60 minutes, depending on size
• You should be able to easily pierce the potatoes with a butter knife to the center
• Remove them from the oven and let it cool so you can safely handle them
• Cut the potatoes lengthwise and scoop out the insides, leaving the peel intact
• It is easier if you leave a thin layer of the potatoes against the skin
• Put the scooped out potatoes in a bowl and mash until smooth, slowly adding milk it is the consitancy you like
• Place it in a pan over medium heat and heat it up, stirring and mashing
• Add the butter, sour cream, garlic and herb mix, salt and pepper, mix it thoroughly
• Add 1/2 cup of cheese and stir it in until it melts, mix in the bacon
• Fill in the potato shells and sprinkle the top with remaing cheese, and sprinkle paprika on each potato
• Place them on a baking sheet and broil for about 3 minutes until the cheese is melted

If you want to get fancy, use a pasty bag with a wide tip to fill the potatoes.

The garlic and herb mix is just a common commercial mix. Seasoned salt also works well.

I used hickory-smoked bacon from a butcher shop, so much better than the normal bacon in grocery stores.