Overstuffed Twice-Baked Potato
Nothing brings one as close to ecstasy as an overstuffed twice-baked potato. To make, start by preheating your oven to 400 degrees. Rub 5 large Idaho baking potatoes with olive oil, and season with salt and pepper. Bake the potatoes for an hour. Next, cook your bacon in a large skillet over moderate heat for 5 minutes. Peel one potato; place the pulp in a bowl. Cut the top quarter from each of the remaining potatoes and scoop the pulp into the bowl, leaving a quarter of an inch of pulp on the skin. Mash the potato pulp until smooth. Add 1 cup of cheese, 1 cup of sour cream, 4 tablespoons of butter, bacon, and 2 tablespoons of chives, and mash. Spoon this mixture into the shells, top with remaining cheese, and bake until the cheese sizzles. Serve hot, cozy up, and savor this warm, winter delight.