Twice Baked Potato Recipe

I have been cooking for years, but more recently the past few years. I cook almost every day. It's been an adjustment with working full-time and having to take care of Jace who is 10, but I'm getting a routine down. I made these Twice Baked Potatoes I think three nights ago. Jace said he didn't want any sour cream in the mix but I decided to have him try it and told him it would be good. He is really good at eating the things that I make for dinner and because of that, he hasn't been too picky. He didn't even know there were green chili's in a recipe that I made the other day - I didn't tell him until after he had eaten his entire plate. I think he also enjoys eating the food more when he helps prepare it. Sometimes he does help me cook dinner but this week has been filled with so much homework - so he has helped eat more than cook with me. The original recipe for these Twice Baked Potatoes can be found HERE. I can't say this is a healthy recipe but we did use low-sodium Bacon to offset the sodium levels. We also did not use green onions.

Ingredients:
4 medium potatoes, scrubbed and dried
Olive Oil
Salt & Pepper, to taste
1/4 cup butter
1/2 cup milk
1/4 cup sour cream
1/2 bag of shredded cheddar cheese
6 strips low-sodium bacon, cooked and chopped

Directions:
Preheat oven to 400 degrees. You will need a wire rack and a pan. Place aluminum foil over the pan and place the wire rack in or on top of the pan in the oven. Clean and dry potatoes. Prick them with a fork and rub them with olive oil, salt and pepper. Place them on the wire rack. 

Bake potatoes for one hour. Remove them from the oven and turn down the oven to 375 degrees F. Allow potatoes to cool until you can handle them, about 20-30 minutes. Make a large slit in the potatoes, lengthwise and scrape out the flesh, leaving a little bit of the shell around the potatoes. In a bowl, add the scraped-out potato, butter, milk and sour cream. Stir in the cheese, bacon, some salt and pepper. Fill the potatoes with the filling and place them on a baking sheet. Return the potatoes to the oven again for 20 minutes or until the cheese is bubbly. Remove from the oven and let them cool. 

We served these with Asparagus and just a note, we had SO much of the potato filling leftover. We ended up saving it and using it as a side for dinner the following night. Just heat it up and it is SO good by itself!