Twice Baked Potatoes

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 4

WHAT'S NEEDED:

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 TBSPs unsalted butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Ground nutmeg (NOTE A)
• 1/2 cup sharp cheddar, shredded 
• Salt
• Ground black pepper
• 4 pcs bacon (NOTE B)  

HOW TO:

1. Preheat the oven to 400 degrees F.
2. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes.
3. Pierce each potato in a couple spots (top, bottom, sides) with a fork and continue to bake until tender, about 30 minutes more.
4. While waiting for the potatoes to cook, fry the bacon strips until they are very, very crispy. Pat the excess oil off the fried bacon with a paper towel. On a saucer or small bowl, crush the bacon strips into little pieces with your hands. (NOTE B)    
5. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
6. Hold the potato with an oven-mit or towel, trim off the top of the potato to make a canoe-like shape. Reserve the tops.
7. Carefully scoop out most of the potato (including the canoe-like shape top) into a big bowl. Take care to leave enough potato in the skin so the shells stay together. The skin of canoe-like top is disregarded. (NOTE C)
8. Mash the potatoes lightly with fork along with 2 to 4 tablespoons of the butter and sour cream.
9. Stir in the nutmeg and season with salt and pepper, to taste. (NOTE D)
10. Refill the shells with the potato mixture mounding it slightly.
11. Sprinkle the cheese on top of the potato filling. If you want more cheese, create a small well at the center of the potato mixture using a small spoon and then place cheese in it, as much as you want. (NOTE E)
12. On top of the cheese, sprinkle over the scallions and bacon bits. (NOTE D)
13. Set the potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

NOTES:

• (A) The original recipe recommends the addition of nutmeg; I'd say it's a must! :-D
• (B) This is my personal addition to the recipe.
• (C) The original recipe reserved the canoe-like tops and just sprinkled it with salt and pepper before returning it back to the oven. I prefer scooping the potato off the canoe-like top and add it to my potato mixture.
• (D) The original recipe added the scallions at this step. However, I prefer to sprinkle the scallions on top to give option to people (of whether to eat them or not with the potatoes) and for a little pop of green color (i.e., together with the bacon bits).
• (E) I love more cheese so this is what I personally do.