Twice -baked potatoes

 I like to double the recipe and freeze them before putting them under the broiler. I will let them defrost and then broil at future dinners

From Cooks Illustrated

4 medium russet potatoes, scrubbed, dried and brushed lightly with vegetable oil

4 ounces sharp cheddar cheese, grated

8 ounces bacon, cooked and diced

1/2 cup sour cream

1/2 cup buttermilk

2 tbsps unsalted butter, softened

3 medium scallions, sliced thin

1/2 tsp salt

ground black pepper to taste

1. Adjust oven rack to upper-middle position and heat to 400 degrees. Bake potatoes on a foiled lined sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about an hour. Transfer potatoes to a wire rack and cool for 10 minutes

2. Using an oven mitt or folded towel to handle hot potatoes, cut eat potato in half so that the long, blunt sides rest on the work surface. Using a small spoon, scoop flesh from each half into a medium bowl, leaving 1/8 to 1/4 inch thickness of flesh in each shell. Arrange shells on lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes. Meanwhile, mash the potatoes until smooth. Stir in remaining ingredients until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady, spoon mixture into crisp shells, mounding it slightly at center, and return potatoes to the oven. Broil until spotty brown and crisp on top, 10-15 minutes. Allow to cool for 10 minutes, Serve warm.