Twice Baked Potatoes

My middle son's favorite thing to eat is bacon.  He'd eat bacon on everything.  I only have to call him once to the table when these twice baked potatoes are on the menu.

Here's the middle child pleasing recipe:

Put 5 large russet potatoes (washed and poked with a fork a few times) in a 400 degree oven for about an hour or until soft when squeezed.  Remove from the oven and slice in half.  Remove the flesh of the potatoes and put in a bowl - keeping the skin of the potato in tact.  Add 2 tablespoons butter, 1 cup of shredded cheddar, 3/4 cup of sour cream, salt and pepper to taste to the potatoes.  Mix well.  Use the potato mixture to fill the potato shells.  Sprinkle with more shredded cheddar cheese.

Put parchment paper on a cookie sheet.  Place strips of bacon on the parchment paper.  Bake in a 400 degree oven until crisp.  Remove bacon and place on a plate covered with paper towels to drain off fat. Crumble the bacon.

Sprinkle crumbled bacon on top of the potato filled shells.  Bake uncovered in a 400 degree oven until cheese melts.  Serve immediately.

"In America, a parent puts food in front of a child and says, 'Eat, it's good for you.'  In Europe the parent says, 'Eat it. It's good!'"  -John Levee