• russet potatoes
• few tbsp. unsalted butter
• bacon, cooked and crumbled
• sour cream
• enough milk to give it a good consistency
• salt and pepper to taste, not too much as the cheese is salty
• green onions, chopped (including tops) or saute some chopped onions (1 large onion for 4 large potatoes) in a little butter – really adds some additional flavor
• Parmesan cheese, grated
• sharp cheddar cheese, grated

Preheat your oven to 400°F.  Wash potatoes, dry and rub the skins with a little oil or butter.  I know you do not need to but I always wrap each potato in foil and poke a few holes on one side of each potato.  Depending on the size, bake for about 1 to 1- 1/2 hours until soft; cool just enough to handle.

Cut each potato in half, scoop out the pulp into a large bowl and add the butter; mix until it melts.  Using a potato masher mix the sour cream, milk and Parmesan until you reach a somewhat creamy consistency.  Stir in the green onions and bacon.  Refrigerate until ready to bake.

Bring the potatoes to room temperature and bake for up to 30 minutes in a 350°F oven, covered, until heated through.  Remove the foil and add the cheddar cheese; bake about 15 minutes more or until the cheese melts and barely starts to brown.

You can freeze these potatoes assembled too; just thaw and reheat.

Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2014/12/25/twice-baked-potatoes-two-ways/