World Famous Twice Baked Potatoes With Bacon - cooking recipe

Ingredients

8 baking potatoes
olive oil
salt
6 -8 slices bacon, chopped
1/4 cup red wine
1 teaspoon minced garlic
1 cup butter
1/2 cup half-and-half (works well with whole milk)
1 cup shredded cheddar cheese (I recommend Cheddar Barrel New York Aged Reserve)
1 tablespoon onion powder
2 tablespoons fresh chives (or 2 tsp dried)
2 teaspoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
paprika

Preparation

Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
Combine potato and butter. Blend with a mixer on low speed until butter melts.
Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
Enjoy!