Stuffed Potatoes

I can attest that every mediocre banquet hall has a twice baked potato that typically rivals their decor... two words, Not Good. Over processed potatoes with imitation bacon bits along with crap cheese give this dish a bad rap. Now I have on occasion made this dish for a crowd, I like the portion size, ease of preparation and it can be made ahead of time. The use of fresh ingredients, really makes this dish shine. Enjoy!


Ingredients
10-12 russet or Idaho potatoes
1/2 cup sharp cheddar cheese
1/2 cup milk or half and half
1/2 cup of sour cream
1/4 cup of cooked pancetta or thick cut bacon
Few tablespoons chives
Salt and pepper


Directions
Wrap potatoes in aluminum foil and place in 400 degree oven, bake for an hour. Let the potatoes cool slightly, slice slivers on each pole of the potatoes so that each portion stands upright. Carefully cut potatoes width-wise and remove a good portion of the "meat" with a small spoon. Place in a small bowl. Mash the extracted potato until smooth but leave a few chunks. Place remaining ingredients in bowl and combine. Using a piping bag or plastic freezer bag, pipe potato mixture back in the shells. Top with additional cheese (optional) and bake for an additional 15-20 minutes until slightly browned.