Twice Baked Potatoes

Twice Baked Potatoes

Ingredients
4 medium Russet Potatoes washed well
2 cups shredded cheddar cheese
1 1/2 cups sour cream
4 tablespoons unsalted butter
2 scallions chopped
1/4 cup heavy cream
4 slices of bacon rendered and chopped
Salt and pepper

Directions
Preheat oven to 400 degrees F
Poke potatoes all over a few times with a fork
Bake potatoes until fork tender about 45 minutes
Remove potatoes and allow to cool until you can handle them
Lower oven to 350 degrees F
Carefully cut off about the top 1/4 of the potato
Spoon out the potato leaving about a 1/4 inch of potato in the skin so the potatoes are sturdy
Mash the reserved potato including any left from the top that was cut away
Add the butter, sour cream, heavy cream,scallions (reserve some for garnish) about 3/4 of the cheese, salt and pepper to taste.
Combine well.
Coat a foil lined baking sheet with cooking spray
Put potato skins on the baking sheet
Fill the potato skins generously. They should be heaping.
Top with the remaining cheese (I sprinkle additional cheese on the pan to create a garnish)
Bake until cheese is melted and tops are browned
Remove from the oven and garnish with reserved scallion , chopped bacon (and cheese crisp that forms on the baking sheet sheet if you made them)