Twice Baked Potatoes

My twice-baked potatoes are one of my guilty food pleasures in life. I probably gain about 5 pounds consuming this meal. My recipe has evolved over the years and now includes cheese, bacon, morel and chanterelle mushrooms, onions, chives, and sour cream. These are also amazing as leftovers.

Ingredients

12 large russet potatoes

1 lb of bacon

4 cups morel mushrooms

4 cups chanterelle mushrooms

4 sticks of butter or ghee

2 large yellow onions

4 shallots

8 garlic cloves

1 bunch chives

16 oz sour cream

16 oz Beechers Flagship or white sharp cheddar cheese

I cup finely grated parmesean cheese

4 lbs brussels sprouts

1 tablespoon red pepper flakes

2 teaspoons garlic powder/salt

Hungarian paprika

Preparation

Wash and roast the potatoes on a large sheet pan for 1 hour at 400 until fork tender. Let cool, slice off the top of the spud and peel the flesh out with a spoon into a large bowl.

Roast the bacon on parchment paper at 325 until done.

Dice and saute the onion, chives, mushrooms, and shallots in the butter or ghee, adding salt, pepper, red pepper flakes, and garlic powder.

Mix potatoes, onion mix, grated cheese (reserve 1/4 cheese for the top of the potatoes), and sour cream.

Using a spoon, scoop the mixture into the potatoes. Using the reserved cheese and parm, top each potato, and sprinkle with Hungarian paprika.

Bake at 400 for 15 minutes.