Twice-Baked Potatoes with Cheese & Bacon

Name: Twice-Baked Potatoes with Cheese & Bacon
Ingredients: 4 medium russet potatoes (about 8 ounces each), scrubbed; 3-1/2 Tbs. unsalted butter, at room temperature; 1/2 cup crème fraîche or sour cream, at room temperature; 1/4 cup half-and-half, warmed; 3/4 cup shredded sharp Cheddar or Gruyère; 1/4 cup lightly packed fi nely grated Parmigiano Reggiano (about 3/4 ounce); 5 slices bacon, cooked and crumbled; 1/2 tsp. kosher salt; Freshly ground black pepper; 2 Tbs. snipped fresh chives or fi nely chopped scallions (both white and green parts; optional)

Twice-Baked Potatoes with Cheese & Bacon was pinched from <a href="http://www.finecooking.com/recipes/twice-baked-potatoes-cheese-bacon.aspx" target="_blank">www.finecooking.com.</a>

"Twice-baked potatoes have it all; they deliver the fluffy texture of mashed potatoes combined with the satisfyingly chewy texture of baked potato skins...."

INGREDIENTS

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4 medium russet potatoes (about 8 ounces each), scrubbed

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3-1/2 Tbs. unsalted butter, at room temperature

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1/2 cup crème fraîche or sour cream, at room temperature

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1/4 cup half-and-half, warmed

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3/4 cup shredded sharp Cheddar or Gruyère

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1/4 cup lightly packed fi nely grated Parmigiano Reggiano (about 3/4 ounce)

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5 slices bacon, cooked and crumbled

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1/2 tsp. kosher salt

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Freshly ground black pepper

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2 Tbs. snipped fresh chives or fi nely chopped scallions (both white and green parts; optional)

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