Twice Baked Potatoes

I love this dinner. It's cheap and delicious and so easy to make. With bacon and sour cream you can't go wrong. Definitely isn't the healthiest, but I'm confident substitutions could be made without affecting the taste too much.

12 large baking potatoes

1 cup milk

1/2 cup sour cream

1 cup cheese

1/4 cup chives, finely chopped

2 Tbsp butter

8 slices bacon, crumbled

1 tsp parsley

1 tsp paprika

1 ranch dressing packet

salt and pepper to taste

6 Tbsp Parmesan cheese

Preheat the oven to 400 degrees (200 C). Bake potatoes for one hour or until soft. Meanwhile, fry bacon, drain grease, let cool and crumble.

Once potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh of the potato leaving about 1/4 of an inch of the potato attached to the skin. Set skins aside.

In a large bowl combine potato flesh, sour cream, bacon, green onions, milk, butter, 3/4 of the cheese, spices, salt and pepper. Mix until smooth and creamy and spoon back into the potato skins. Top with Parmesan and bake for an additional 15 minutes.