Twice Baked, Double Good

My mother use to always make twice baked potatoes; it’s another great way to use up leftover meats and vegetables. You can use any type of cheese or seasoning not to mention; cream, cream cheese, sour cream, mascarpone I could just go on and on.
While at my grandmother’s for Easter dinner she made blue cheese twice baked they were so good and the flavor matched really well with the garlicky leg of lamb.

Blue Cheese Twice Baked Potatoes

4 medium-sized russet potatoes
4 slices bacon, cut into small pieces
2 Tbsp. butter
1 pint heavy cream
1 tsp. finely chopped parsley
1/2 tsp. of garlic powder
1/2 cup blue cheese
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste

Bake potatoes until fully cooked.
Sauté bacon with the butter for 3-4 minutes in a heavy saucepan over medium heat. Add remaining ingredients; simmer on low heat for 6-8 minutes.
Cut baked potatoes in half lengthwise, removing potato from the skin leaving 1/4 inch shell. Set shell aside. Mix potato with the cream mixture until thoroughly combined.
Fill potato shells with mixture either with a spoon or if you like it a little fancier use a pastry bag with decorative tip.
Bake potatoes in 350ºF oven for 12 to 15 minutes until heated through.

Some of my fav's; "Swiss cheese, spinach and mushroom or Cheddar, bacon and Scallion not to mention Crab and Brie with Artichokes (sinful).