SINFULLY GOOD TWICE BAKED POTATOES

from Lee Ann Womack

Recipe

Ingredients:	6 small or 3 large russets or other baking potatoes vegetable oil 2 to 3 bacon slices ½ stick unsalted butter ¾ cup sliced scallions 1/3 to ½ cup whole milk 2 Tablespoons (or more to taste) sour cream ¾ teaspoon salt ¼ teaspoon white ground pepper 4 ounces (1 cup) grated mild to medium cheddar cheese, divided 1 egg yolk, lightly beaten (optional) paprika

Directions:	Preheat oven to 375 degrees. 1. Coat potatoes with oil and prick them in several spots with a fork, so that steam can escape. Bake the potatoes for about 1 hour, or until soft to the touch. When done, remove the potatoes, leaving the oven on. 2. In a small skillet, fry the bacon over medium heat until brown and crisp. Remove the bacon from the skillet and drain the bacon. Set aside. 3. Add the butter to the pan drippings. When the butter is melted, add the scallions and sauté briefly until soft. Set aside 4. If using 6 smaller potatoes, cut off a thin slice from a long side of each potato. If using 3 larger potatoes, cut them in half lengthwise. Scoop out the potato "shells", leaving a thin layer of potato around the inside so they hold their shape. 5. Rice or mash the scooped-out potatoes, adding 1/3 cup milk and mix well. Add in the scallion mixture, as well as the sour cream, salt, and pepper, and three-fourths of the cheese. If you like the potatoes extra rich, add the egg yolk. 6. Stir in the remaining milk if the mixture doesn't spoon very easily. Mound the potato filling into the "shells". (The potatoes can be made ahead to this point, covered and refrigerated, but allow a few extra minutes of baking time.) 7. Sprinkle the remaining cheese over the potatoes and dust with paprika. Arrange in a baking dish. Return the potatoes to the oven for about 15 minutes, until heated through and lightly browned and bubbly.

Ingredients:

6 small or 3 large russets or other baking potatoes
vegetable oil
2 to 3 bacon slices
½ stick unsalted butter
¾ cup sliced scallions
1/3 to ½ cup whole milk
2 Tablespoons (or more to taste) sour cream
¾ teaspoon salt
¼ teaspoon white ground pepper
4 ounces (1 cup) grated mild to medium cheddar cheese, divided
1 egg yolk, lightly beaten (optional)
paprika

Directions:

Preheat oven to 375 degrees.

1. Coat potatoes with oil and prick them in several spots with a fork, so that steam can escape. Bake the potatoes for about 1 hour, or until soft to the touch. When done, remove the potatoes, leaving the oven on.

2. In a small skillet, fry the bacon over medium heat until brown and crisp. Remove the bacon from the skillet and drain the bacon. Set aside.

3. Add the butter to the pan drippings. When the butter is melted, add the scallions and sauté briefly until soft. Set aside

4. If using 6 smaller potatoes, cut off a thin slice from a long side of each potato. If using 3 larger potatoes, cut them in half lengthwise. Scoop out the potato "shells", leaving a thin layer of potato around the inside so they hold their shape.

5. Rice or mash the scooped-out potatoes, adding 1/3 cup milk and mix well. Add in the scallion mixture, as well as the sour cream, salt, and pepper, and three-fourths of the cheese. If you like the potatoes extra rich, add the egg yolk.

6. Stir in the remaining milk if the mixture doesn't spoon very easily. Mound the potato filling into the "shells". (The potatoes can be made ahead to this point, covered and refrigerated, but allow a few extra minutes of baking time.)

7. Sprinkle the remaining cheese over the potatoes and dust with paprika. Arrange in a baking dish. Return the potatoes to the oven for about 15 minutes, until heated through and lightly browned and bubbly.