Twice Baked Potatoes

A traditional side for our family for Christmas Eve dinner for many years.  
I decided to try a new recipe and was so happy I did.  This one from Ree Drummond of the Food Network was so delicious.  We all loved the bacon bits a (real bacon) mixed in before baking and sour cream.  Pictured here after we plated Christmas Eve dinner.  

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
Freshly ground black pepper

Preheat the oven to 400 degrees.

Place the potatoes on a baking sheet.  Rub them with canola oil and bake for 1 hour, making sure they are sufficiently cooked through.

Slice the butter into pats.  Place in a large mixing bowl and add the bacon bits and sour cream.  Remove the potatoes from the oven.  Lower the heat to 350 degrees.

With a sharp knife, cut each potato into half lengthwise.  Scrape out the insides into the mixing bowl, being careful not to tear the shell.  Leave a small rim of potato intact for support.  (I use a melon baller, it works great).  Lay the hollowed potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream.  Add the cheese, milk, seasoned salt and black pepper to taste and mix together well.

Fill the potato shells with the filling, so they look abundant and heaping.  Top each potato with a little more grated cheese and bake them in the 350 oven for 15 to 20 minutes.  

adapted from Ree Drummond, The Pioneer Woman