Twice Baked Potatoes!

        This is one of my all-time favorite comfort foods. 

Mid-winter dreaming of twice baked potatoes inspired me to make a triple batch and freeze a few trays.  I've found that when I cook in bulk it's more motivating to pull out the pastry tips and really create a nice presentation.  I filled the potatoes part way with a spatula then using a pastry bag and tip I decorated the tops to make them just a little prettier.  I try to keep a stash of disposable pastry bags on hand for projects like this.

• 4 large or extra large baking potatoes
• 6 slices of bacon
• 1 cup sour cream
• 1/2 cup heavy cream (or milk)
• 4 tablespoons butter
• 1/2 cup of broccoli
• 1 cup shredded cheese blend
• 1/4 finely chopped green onion
• 2 teaspoons salt
• 1 teaspoon pepper
• a little olive oil

Bake potatoes in the oven at 400 degrees for one hour.  Remove from the oven and let cool for about 20 minutes. 

Prepare bacon. I use Kirkland (Costco) microwavable bacon.  I do not recommend grocery store brands...I've tried them and they are not a good substitute.  Cook bacon in the microwave or pan fry as directed.

Slice potatoes in half and scoop out most of the flesh.  Leave about an 1/8 inch to provide stability for your stuffing.  Place flesh in an electric mixer.  Add sour cream, heavy cream, butter, green onion, cheese, salt and pepper. Mix until it's smooth & creamy (add more milk/cream as needed).  Using a spatula fill the skins part way.  Fill a pastry bag and tip & decorate the tops of the potatoes. Garnish with bacon, broccoli and a little cheese. Brush a little olive oil on the outside of the skins.  Bake in the oven for 20 minutes at 350 degrees.

Servings: 8 halves as a side dish or 4 servings as a meal

*If you are making these in bulk to freeze just skip the last step of baking in the oven for 20 minutes. To serve, let thaw then bake as directed.