Twice-Baked Potatoes

Common theme for potatoes: cheese and bacon. Awesomeness. I like to make these with ribs because the oven is on anyway. You do have to think ahead a bit, but it's worth it.

Twice-Baked Potatoes
Adapted from the Betty Crocker Cookbook
Serves: flexible

You'll need:
Idaho or russet potatoes (at least one per person, depending on size)
milk
butter (about 1 T per serving) (softened or melted would be helpful but I never remember to do that)
salt & pepper
grated cheddar cheese (about 1/2 c for 4 servings, but I don't measure)
bacon (2-4 strips for 4 servings, depends how much you want)

Pierce the unpeeled potatoes with a fork and bake them at 350 degrees for an hour to an hour and a half, depending on size, until they're tender all the way through.

While the potatoes are baking, fry up your bacon in a skillet until it's crispy. Drain on paper towels and crumble.

When the potatoes are done, let them sit out for a few minutes until cool enough to handle. (Or, if you're impatient like me, just use an oven mitt for this next part.) Turn your oven up to 400 degrees.

Cut each potato in half and use a spoon to scoop out all the soft insides into a bowl. Discard the peels. Using a hand mixer, beat the potatoes and add only a LITTLE milk, very GRADUALLY, using only what's necessary to get them smooth. Depending how big of a batch you're making, this may only be a few tablespoons. You want the potatoes nice and thick. Beat in the butter and salt and pepper to taste. Stir in the crumbled bacon and shredded cheese. Turn the whole thing into a casserole dish and top with a little more cheese, if you want. Bake, uncovered, at 400 degrees for 20-25 minutes until hot all the way through.

(Pictured here with BBQ Pork Ribs)