Twice Baked Potatoes

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Every one in my house eats potatoes, in just about every form possible - and with potatoes, there are a ton of possibilities. I do twice baked potatoes every once in awhile, just to change things up. If you're careful, potatoes are one of those items that you can catch on sale (or even marked down when they are in the lose or use stage) and then it's time to get creative - so here's a way to do just that.

Twice baked potatoes
6 medium russet potatoes
3 T. butter
1/2 cup cooked crumbled bacon (or 1/8 cup bacon bits )
2 T. chives
4 1/4 inch slices of Velveeta cut in small cubes
shredded cheddar cheese
salt & pepper

Wash potatoes & poke small slits in skins. Bake in 350 oven for 45 min - 1 hour.
Remove from oven & let cool 30 min. or so. With sharp knife, split each potato in half. Scoop insides into small bowl. Place potato "boats" in 13x9 baking dish sprayed with cooking spray. Drizzle potatoes with olive oil & salt & pepper.
To potato insides add butter, bacon, chives, seasonings and Velveeta. Mix well like you would deviled egg yolks, mashing a little as you go.
With large spoon, fill potatoes with filling mixture, then bake for 30 min. or so until cheese is melted. Remove from oven & sprinkle shredded cheese on top & return to warm oven (that is off) and let cheese melt for 5 min. Serve with ranch as a dip or pico de gallo on top.

Great served as a side dish, but can be made ahead to where you fill potatoes, cover baking dish in foil, then frig until about half an hour before you need them (like Superbowl Sunday) - just a thought.

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