What I love about twice baked potatoes, is that you can not only have these as a side dish, but also serve as supper itself. The potatoes can also be baked ahead of time, and fished up in a flash for a weeknight meal.
To begin, wash your baking potatoes. Dry them off and poke a few times with a fork. Rub the skins with a little olive or vegetable oil, and bake on a baking sheet for about and hour at 375 degrees, or until a knife inserted in the center can go in easily. Once they are done baking, remove them from the oven and cut them in half to let them begin cooling. (You can bake these ahead of time, and simply store them in the fridge in an airtight container until you are ready to make them.)
In a skillet, cook 8-10 slices of bacon that have been diced. Sauté these until nice and crispy. remove to a paper towel line plate. Reserve about 1/4 cup of the bacon drippings in the skillet.
Mince 3 cloves of garlic, and finely dice a small onion (about 1/3 cup onion)
Sauté the garlic and onion in the bacon drippings until tender and slightly golden.
Meanwhile scoop the insides of the potatoes out into a bowl. Leave about a 1/2 inch layer of potato in the skin. Once you have scooped out all of the potatoes, lightly brush olive oil on the inside and outside of all of the potatoes.
To the potatoes in the bowl, add 1 cup of sour cream along with 1/2 teaspoon each of salt, pepper and oregano, and a teaspoon of parsley.
Add in the sautéed garlic and onions (with the drippings that are in the skillet) and using a potato masher, mash this all together.
Stir in 1 1/2 cup shredded colby-jack or sharp cheddar cheese.
Spoon the filling back into the potatoes skins.
Top with the crispy bacon and some more shredded cheese. Bake these for 20-25 minutes at 350 degrees or until the cheese is melted and slightly golden.
Aren’t these gorgeous?