Twice Baked Potatoes

Ingredients:

• 4 Russet potatoes
• 2 cups cheddar cheese, shredded
• 1 cup uncured bacon bits
• 1 cup sour cream
• 3 tablespoons unsalted butter
• 1 tablespoon dried chives
• olive oil
• sea salt and pepper to taste

Directions:

• Preheat oven to 425 degrees.
• Wash/scrub potatoes and place on a foiled baking sheet.
• Brush potatoes with olive oil until coated and lightly salt with kosher salt.
• Bake potatoes for 50-60 min until fork tender.
• Let potatoes cool and then slice in half lengthwise.
• Scoop out the insides of each potato half into a mixing bowl, be careful not to tear the skins. Leave a small rim around each potato half for support.
• Place each scooped out potato half in a baking dish and set aside.
• Mash the potato insides and add the sour cream, cheddar cheese, butter, chives, bacon bits and salt and pepper and mix well.
• Fill each of the potato skins with a nice heaping amount of the filling.
• Place back in your 425 degree oven for 10-15 min. until melted and heated through.
• As a nice finish I like to place the potatoes under the broiler for about 3 to 4 minutes until the tops get brown and a little crispy.

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