Twice Baked Potatoes

This is a recipe that I used to make a lot but I hadn't made for quite some time.  I busted it out for a steak dinner for a good friend's birthday and I remembered why I used to make them so much!  They are really easy to make and super tasty.  You can bake the potatoes a day ahead if you want and then just scoop out the insides and make the filling and re-stuff them the day you want to eat them.  This would make a really great main dish with a salad alongside too!  Enjoy!

Twice Baked Potatoes (adapted from foodandwine.com)

3 medium baking potatoes, scrubbed clean
1 T. extra virgin olive oil
1 t. salt, divided
1/2 t. black pepper, divided
4 oz. bacon, chopped 
2 c. (8 oz.) sharp cheddar cheese, shredded
1 c. light sour cream
4 T. unsalted butter
2 T. chives, minced

Preheat the oven to 400.  Line a large baking sheet with aluminum foil.  Rub the potatoes with olive oil and season with 1/2 t. salt and 1/4 t. pepper.  Bake until fork tender, 1 hour to 1 hour and 10 minutes.  Allow to cool until cool enough to handle.  

Cook the bacon in a small skillet over medium heat until it is crisp and the fat is rendered.  Drain on paper towels.  

Cut the potatoes in half lengthwise and scoop out the pulp, leaving a 1/4" layer of pulp on the skin.  Return the potato halves to the baking sheet and set aside.

Using a potato masher, mash the potato pulp until smooth.  Add 1 cup of the cheese, sour cream, butter, chives and the remaining 1/2 t. salt and 1/4 t. pepper.  Taste for seasoning and add more salt and pepper if necessary.  Spoon the potato mixture back into the potato halves and top with the remaining cheese.  Bake for 15 minutes or until heated through and the cheese is melted.

6 servings (462 calories each serving) according to my calculator on loseit.com