Twice Baked Potatoes

Any fans of Sunny in Philadelphia out there??  We recently had some friends over for a Sunny marathon - they don't have cable and we had about 8 episodes saved up on our DVR.  I wanted to do a bar food type of menu so Ty whipped up chicken wings (someday maybe I'll get him to post that recipe) and I made twice baked potatoes for a heartier spin on the classic bar potato skins.  

Twice Baked Potatoes

4 large russet potatoes, scrubbed and dried
2 to 4 tablespoons unsalted butter
4 to 6 slices of bacon, cooked, drained and crumbled
1/3 cup sour cream
1 scallion, finely chopped
1/2 cup (or more!!) shredded sharp cheddar
Salt and pepper to taste

Preheat the oven to 400 degrees.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes.  Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more.  Remove potatoes from oven and turn the heat down to 375 degrees.

Hold the potatoes with an oven mitt or towel and trim off the top to make a canoe-like shape.  Carefully scoop out most of the potato into a bowl taking care to leave enough int eh skin so the shells stay together.  Mash the potato lightly with a fork along with the butter and sour cream.  Stir in the scallion, some of the cheese and bacon and season with salt and pepper.  Refill the shells with the potato mixture, mounding it slightly.  Sprikle remaining cheese on top of the potato filling.

Set the potatoes on a baking sheet or in a baking dish and bake until heated through, about 20 minutes.  Serve!