Sour Cream Twice Baked Potatoes

Directions

• Preheat the oven to 375°.
• Place the potatoes on a sheet tray with parchment paper and cook them in the oven for 30 minutes.
• Once the potatoes come out allow them to cool for just 5 minutes, then slice them in half. Using a melon baller, hollow out the inside of each potato, saving the inside. Place the shells back on the sheet tray.
• In a small stock pot, add the heavy whipping cream and just bring to a steam. Add the cheddar, sour cream, and blend with a potato masher until smooth. Place the mixture in a pastry bag with a tip and pipe the mixture into the shells of the potato.
• Top them with shredded cheese and bacon bits and place them back in the oven for three minutes.
• Take out of the oven and serve as a side with your favorite dish.