Twice Baked Potatoes

Ingredients

• 4 large russet potatoes, about a pound each
• Extra virgin olive oil
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tablespoons butter, softened
• 1 tablespoon cream
• 1 cup grated cheddar cheese
• 4 strips bacon
• 1/4 cup chopped green onion
• 1 cup crumbled blue cheese
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt

Directions

1. Set your oven to 400 degrees F. Wash the potatoes well under running water, then prick each one in several spots with a fork so steam can escape while they bake. Coat the skins lightly with olive oil, and set the potatoes straight on the center rack or an upper rack. Bake for 1 hour and 15 minutes, until the potatoes are soft inside and yield a bit when you press them. If you are in a hurry, use the microwave instead: cook on high heat for 10 minutes for 2 potatoes, or 15 minutes for 4 potatoes. The skins will not get nearly as crisp that way, so you can brush them with a little olive oil and give them 10 minutes in a regular oven set to 400 degrees F.
2. If bacon is going into your filling, cook the strips while the potatoes bake. Put them in a frying pan over medium low heat for 10 to 15 minutes, until they are crisp. Transfer to paper towels, let them cool, and crumble them.
3. Let the potatoes rest until you can comfortably handle them. Cut off the top third of each potato lengthwise. Scoop out the centers with a spoon, shaping the skins into little potato boats and leaving about 1/4 inch of potato attached to the skin. Or, cut the potatoes in half lengthwise instead; if you do that, you may want to bake an extra potato so there is enough filling to mound back into the shells.
4. Put the scooped potato, sour cream, milk, cream, and butter in a large bowl. Mash with a potato masher. For a smoother filling, beat with an electric beater until it reaches the texture you want. Stop before the potatoes are overworked, or they can turn gluey.
5. Stir the extras into the potato filling, keeping a little aside for the tops. Spoon the filling back into the potato shells. Scatter the reserved toppings over them.
6. Heat the oven to 350 degrees F. Arrange the potatoes on a roasting pan and bake for 15 to 20 minutes, until hot all the way through.