Twice Baked Potatoes

Adapted from foodnetwork.com

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 tablespoons butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Freshly grated nutmeg, optional
• 1/2 cup shredded sharp cheddar cheese
• Kosher salt and freshly cracked black pepper
• Chopped bacon, optional

1. Bake potatoes using Alton Brown’s method. Set oven to 425-F.
2. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the cheese (or leave it top after stuffed) scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese and bacon, if using, on top of the potato filling.
3. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.