What You Need:
2 large baking potatoes
1/4 C sour cream
1/4 C milk
2 T butter
2 T chives
2 T real bacon bits
1/2 cup shredded cheddar cheese
1/2 t salt
1/4 t dash of pepper
1/4 t paprika
How to Make It:
Place the oven temperature on 400 degrees and allow the oven to heat.
Scrub the potatoes well under cold water then piece with a fork.
Place the potatoes directly on the oven rack and bake 1 hour or until tender.
Remove the potatoes and allow them to cool enough to handle.
Slice the potatoes 2/3 through with a sharp knife.
Scrape the pulp out of both potatoes and place it in a small mixing bowl.
Place the sour cream, milk and butter in with pulp.
Use an electric mixer on medium speed and mix until fluffy.
Fold in the chives, bacon bits and cheese.
Sprinkle in the salt and pepper and stir until incorporated.
Place the potato skins on an ungreased cookie sheet.
Fill the skins with the potato pulp mixture.
Return the potatoes to the oven for 20 minutes or until lightly browned.
Remove and sprinkle with paprika before serving.
Serves: 2
Use leftover crumbled bacon in place of the bacon bits. You can also add chopped onion, peppers or pimento to these twice baked potatoes.
