Use 2 russet potatoes washed, dried, pierced (with a fork) and skins coated with a small amount of olive oil. Bake in a 425º oven for 40-45 minutes or until a cake tester (or toothpick) can be inserted with no resistance. Remove from oven and allow to cool for 5-10 minutes.
In a skillet, render 3-4 slices of bacon, that have been cut into 1" pieces, until crisp. Remove from pan and drain on paper towel.
Cut off the top of the potato using a serated knife. Carefully remove flesh, allowing about ¼ in of the potato to remain intact. Place potato into a medium bowl and mash with a fork. Add the following:
4 T. butter
1 c. sour cream
2 T. minced chives
bacon pieces
1 c. shredded cheddar cheese
salt and pepper, to taste
Combine the above ingredients, and stuff back into the potato. Do not be afraid to overstuff. Place top back on potato.
Return to oven and bake for an additional 15 minutes or until cheese starts melting.
This dish serves 2, but can be expanded for additional people.
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