Twice-Baked Potatoes

Would you like to serve your family a meal they'll talk about for days? If they like potatoes, these will turn into the meal they beg for.

Start with some large baking potatoes. Unless you have huge appetites or will make a meal of the potatoes, each will serve 2.

You can bake these early in the so you don't have to handle them while they're hot, or wait until a couple of hours before dinner to put them in the oven. If you do it early remember to leave time to get them piping hot again! Bake the potatoes without foil because the skin gets tougher, making a crust that will hold together better while you scoop out the insides.

To prepare 2 large baking potatoes you'll need:

* About 1/4 heaping cup cooked and crumbled bacon
* 1/2 cup of sour cream
* 1/8 cup of butter
* 1/4 heaping cup green onions, chopped up small
* 1/2 cup grated cheddar cheese
* salt and pepper to taste

Cut the potatoes in 2 lengthwise or remove a "cap" from the top - depending upon whether you're serving a whole potato or a half.

Now, scoop out as much of the potato as you can remove without tearing the skin.

Using a large mixing bowl, combine the scooped out potato with the butter and sour cream and beat it with a mixer until the mixture is smooth.

Reserve about 1/8 cup each of the onions, bacon, and grated cheese, then put the rest in with the potatoes and beat it with the mixer until it's smooth.

Spoon the mixture back into the potato skins. They'll be nicely domed and fluffy on top!

If the potatoes had completely cooled, put them in the oven at 350 for about a half hour. Then about 10 minutes before you plan to serve them, top each potato with cheese, onions, and bacon. Put it back in the oven to let them all melt together.

If the potatoes were still hot, they'll only need about 10 minutes more in the oven.

These take a bit of effort, but are wonderful for a special occasion. I first tried them for a birthday dinner - and the birthday boy was more excited about the potatoes than about his gifts.