Twice Baked Potatoes with Sour Cream and Chives

My birthday is later this month, so I'm gearing up for a weekend-long celebration including all my favorite meals, starting with a classic steak and potato supper!  You just can't beat that combo, especially when my delicious homemade Caesar salad is also involved!  Fire up the grill and get that meat on, because these potatoes will knock your socks off!  PS you wanna know the fixin's for the best (and least stressful) dinner party ever?  Make my Bourbon Steak, these potatoes, the salad I mentioned above, and this chocolate cake with vanilla ice cream piled on top.  Your guests (and bellies) will thank me.

8 small russet potatoes, scrubbed

1 tablespoon olive oil

1 cup sour cream

1/4 cup milk

3 tablespoons butter

1/4 cup snipped fresh chives, plus more for garnish

1/4 cup bacon, cooked and crumbled

salt and black pepper

Preheat oven to 400.  Rub potatoes with oil.  Place on a baking sheet and bake until easily pierced with a fork, about 45 minute.  Let cool slightly.

Cut a thin slice lengthwise off the top of each potato and discard.  Using a small spoon, scoop the flesh from each potato into the bowl of a stand mixer fitted with the paddle attachment, leaving about 1/4 inch intact around the edges.  Add sour cream, milk, butter, chives, and crispy bacon to the bowl.  Mix until potatoes are mashed and ingredients fully combined.  Season with salt and pepper to taste.

Spoon mixture back into potato skins.  Bake until heated through and golden on top, about 20 minutes.  Garnish with remaining chives and serve hot.

Serves 8.

Recipe adapted from Martha's American Food, by Martha Stewart.