Everyone has a favorite twice baked potato recipe but this one is mighty good!

Ingredients:

• 10 small baking potatoes
• olive oil
• coarse salt
• 10 slices bacon, chopped
• 1/4 c red wine
• 1 tsp garlic, minced
• 1 c butter (2 cubes)
• 1 c sour cream
• 2 c shredded cheddar cheese
• 1 Tab onion powder
• 2 Tab fresh chives ( or 2 tsp dried)
• 2 tsp dried parsley
• 1/2 tsp black pepper
• 1 tsp salt
• paprika

Directions:

1. Preheat oven to 400°.
2. Rinse the potatoes and vent them with a fork 6-8 times.
3. Lightly brush potatoes with olive oil and sprinkle with sea salt.
4. Bake in the oven 45-60 minutes, until outside is crispy and inside feels soft.
5. Cook up bacon on medium heat until lightly crispy.
6. Add wine and garlic. Leave on very low heat.
7. After removing potatoes from the oven, cut in half lengthwise.
8. Scoop out potato and put into large bowl. You should now have 20 potato shells.
9. Combine potato and butter. Blend with a mixer on low speed until butter melts.
10. Add sour cream, seasoning, 1 ½ cups of the cheese and the bacon mixture.
11. Beat on high speed until smooth. Add more seasoning if necessary to taste.
12. Place potatoes on a baking sheet or dish
13. Spoon mixture into shells.
14. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
15. Bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.

Serves: 10

Source: By Bakabeth on April 10, 2007