Twice Baked Potatoes

DELICIOUS!! I think that I could eat these EVERYDAY!! These turned out soooo good!! I will be making these ALOT more often!!

Ingredients

4-6 large russet potatoes, about a pound each
Olive oil
1/2 cup sour cream
2 TBSP milk (you may use more or less, use your own judgement depending on texture of potatoes)
2 TBSP butter, softened
Grated cheddar cheese
real bacon bits
Parsley

Directions

Preheat the oven to 400 degrees.

Scrub the potatoes clean under running water. Poke each potato in several places with a fork.

Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven.

Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.

Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher.

If you want a creamy texture, beat with an electric beater until desired consistency but do not over-beat potatoes, they can turn glue-y.

Mix in the some shredded cheese and bacon with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle the potatoes with cheddar cheese, parsley and bacon.

Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.

ENJOY!!