Twice Baked Potatoes

Twice Baked Potatoes
Serves 8-12
Prep Time: 10 min.
Cook Time: 2 hrs

• 4-6 Idaho Russet baking potatoes
• 8 oz grated sharp cheddar cheese
• 6 oz (6 strips) thick cut bacon, cooked and chopped
• 1/2 cup sour cream
• 2 tbsp sliced scallions
• 1/2 stick unsalted butter
• salt and pepper to taste

Bake the potatoes "naked," (without foil or seasonings) on the middle rack of a 375 degree oven for 1 1/2 hours. Cut the potatoes in half while still hot, scooping the warm, soft potato into a bowl. Leave enough potato in the skins to create a "shell" to receive the filling. 
Mash the potatoes with the other ingredients until combined and the cheese has started to melt. An electric mixer makes for a nice, smooth filling. Spoon the potato filling into the potato shells.
Bake again at 425 degrees until browned on top, about 10-15 minutes. Serve immediately.