TWICE BAKED CHEESY POTATOES

Who doesn't love twice baked potatoes with cheese and bacon? My son and daughter love these at Christmas with a prime rib roast and Yorkshire Pudding. I just served these with pork chops and a big green salad. 

4 baking potatoes (Russet)

4 slices bacon
4 T unsalted butter softened 
2 cups grated sharp cheddar cheese or combination of cheddar and gruyere 
¼ cup whole milk 
¼ cup sour cream or plain Greek yogurt

4 scallions, thinly sliced
¼ t paprika
¼ t granulated garlic

Sea salt and finely ground black pepper 
Chives for garnish, optional

Preheat oven to 375 degrees F.

Scrub potatoes with a brush under cold running water.

Dry potatoes with paper towels and brush with a little avocado oil or other vegetable oil. 
Stick the tines of a fork into the potato in a couple of areas.

Place potatoes on a baking sheet and bake in the oven for 1 hour.

Meanwhile, cook bacon until crisp then crumble and set aside.

Let potatoes cool for 15 minutes then place potatoes on a cutting board and cut potatoes in half lengthwise. 
Scoop out most of the flesh with a spoon and place in a bowl.

Mash with a potato masher then stir in the butter, most of the cheese, milk, sour cream or yogurt, scallions, and half of the crumbled bacon.

Season to taste with salt and pepper and stir to combine.

Spoon back into the potato skins, top with the rest of the cheese and bake in the oven until cheese is melted and lightly brown, about 20 minutes.
Remove from the oven and top with the rest of the crumbled bacon and garnish with a few chives, if desired.

Serves 6 to 8