Ingredients:
2 russet baking potatoes
4 slices bacon, fried (drained on a paper towel)
3 T. cream cheese
½ c. sour cream
1 c. shredded cheddar cheese
3 T. unsalted butter
salt and pepper, to taste
2 T. chives, chopped
Wash and scrub two russet potatoes and dry with paper towel. Using a fork, pierce several holes in one side of each potato. Preheat the oven to 425º. Once the oven has come to temperature, lightly rub each potato with olive oil and place in the oven. Bake approximately 30-45 minutes or until the potato is soft to the touch. Remove from oven and allow to cool slightly.
Once the potatoes have cooled, using a serrated knife, carefully cut off approximately a half inch of each potato.
Using a spoon, carefully scoop the potato out into a bowl, leaving approximately a half inch in the shell. Also scoop out any potato in the piece that has been cut.
Using a fork, mash the warm potato until all lumps are gone. Cube the cream cheese into half inch cubes and place in the bowl. Add butter and sour cream. Sprinkle in cheddar cheese, chives and bacon. Add salt and pepper, to taste.
Combine ingredients in the bowl with a spoon, until thoroughly mixed. Stuff the potato shells with the mixture. The volume of the potato will increase, due to the additional ingredients. Therefore, make sure to overstuff your potato with the mixture. (You may still have extra filling left over).
Place potatoes in a small dish and replace the tops to that the mixture inside does not burn.
Approximately 20 minutes before serving, bake potatoes in a 375º oven until mixture is hot and cheese is melted.