Twice Baked Potatoes

First things first. Wash the outside of the Russet potatoes, fork them, and place them on a baking sheet. Cook in a preheated 400 degree oven for nearly one hour. Remove, and let them completely cool. Prepare the rest of your ingredients while they cool.

Melt two tablespoons of the butter in a microwave, or on the stove top.

With a bread knife, carefully slice lengthwise through each potato. With a spoon, gently core out the potato, leaving about a quarter inch edge, as you want your skins to retain their shape and be a bit firm. Take the potato insides and place in a pot on the stove. Repeat until all of the potatoes have been cored.

Preheat your broiler. Lightly brush the inside and outside of the potato skins with the butter. Place back onto the baking sheet, and place under the broiler until the edges get a bit crispy, roughly 4-6 minutes. Remove them from the broiler, then preheat your oven to 425 degrees.

Take your pot of potato meat, and turn on the stove to a medium-low heat. Add in your milk, salt, pepper, and remaining butter. With a potato masher, begin to mash down into your desired consistency. Remove from the heat, and fold in your cheese, rosemary, caramelized onions, bacon, and sauteed mushrooms.

Take a heaping spoonful, and load the potato mixture into each skin, packing it in there. Place in the oven and bake for nearly 20 minutes. Remove and let them cool for about 5 minutes before digging in.

These twice baked potatoes are loaded with flavor. The sweetness from the caramelized onions, the texture of the bacon, and the earthiness from the mushrooms and rosemary really bring these potatoes up to the next level. Forget the frozen potatoes, and use your imagination and creativity to bring these wonderful twice baked potatoes to your kitchen table (if they make it that far). Enjoy.