Twice Baked Potatoes

The humble potato brought to the next level. 

• baking potatoes, I like to use russet 
• olive oil, garlic salt, pepper
• 1 tablespoon herb and garlic cream cheese, per potato
• 2 teaspoons butter, per potato
• 2 tablespoons milk, per potato
• 1 teaspoon finely chopped chives or green onions, per potato
• 1 tablespoon bacon bits, per potato, plus extra if you are a bacon lover to add to the topping with the cheese.
• 2 tablespoons grated cheddar cheese, per potato

1. Wash potatoes and make a little slit through the skin of each one in 3-4 places.
2. Rub outside of potatoes with a little bit of olive oil and sprinkle lightly with garlic salt and pepper.
3. Place in a baking dish and bake potatoes at 375º for 1 hour or until tender. The skins should turn nice and crisp.
4. Remove from oven and allow to cool for about 10 minutes. Slice each potato open lengthwise.
5. Scoop baked flesh of potatoes into a bowl and add the remaining ingredients except for the cheddar cheese. 
6. Mash mixture together and refill the potato skins. Top with cheddar...and the extra bacon if using.
7. Place back in oven and bake for 15-20 minutes.

You can bake ahead of time and assemble. Baking time will be a little longer once stuffed as the filling will be completely cooled off.