Cheesy Twice Baked Potatoes

INGREDIENTS:

1 (5 lb) bag russet potatoes

canola oil - enough to cover all potatoes lightly

1/2 Tbsp. butter per potato half, softened

1/2 lb. bacon - cooked and crumbled into tiny bits

2 oz. goat cheese, crumbled

1/2 cup sour cream

1 block cheddar grated (1/2 into potato mixture, 1/2 sprinkled on top)

1/4 cup light cream

1/4 cup milk

10 turns freshly ground pepper (black tellicherry peppercorns)

1 pinch salt

1 teaspoon ranch dressing powder

2 scallions sliced

METHOD:

1) Wash potatoes, dry them and rub with canola oil.

2) Bake on cookie sheet for 1 hour at 400 degrees. Let cool.

3) Slice lengthwise and scoop out insides leaving a layer of potato intact so shell doesn't break. A grapefruit spoon works well. Place potato halves onto baking sheet.

4) In large bowl, mash the potatoes and softened butter.

5) Add all other ingredients. Over fill shells and heap on the grated cheddar cheese. Sometimes the potato halves are so overstuffed that they fall over so I lean them up against each other.

6) Bake for 20 minutes at 350 degrees.

Russet Potato Shells

Overstuffed!