Next I started the twice baked potatoes. On a roasting pan, I put 3 lbs of small new potatoes and slathered them with olive oil. I placed them in a 375 degree oven for 30 minutes flipping them after 15 minutes. I also gave them a dash of kosher salt.
I let them cool down and scooped out the insides with a table spoon. It is helpful to cup the potato half in one hand and scoop out with the other hand. Leave enough potato so you don't wreck the skin on the potato.
To the potatoes I added 1/4 cup heavy cream, on half of a package of Oscar Meyer fresh bacon bits, 1/2 cup shredded cheese, 1/4 cup sour cream, and salt and pepper. I used a hand mixer to blend the potatoes and seasoned them with salt and pepper. The mix is then returned to the potato skins using a tea spoon. Each was topped off with more cheese. Tomorrow, I will put them into the oven and bake them at 350 degrees for about 20-25 minutes. Or until they are warmed.