Bacon Wrapped Twice Baked Potatoes

Preheat oven to 375 degrees F.

On a nonstick baking sheet, place the potatoes, prick each potato with a fork all over, drizzle each potato with olive oil and season with salt. Bake for 35 minutes and then place the strips of bacon on the same baking sheet if you have room, or a separate baking sheet if you don’t. Continue to bake for another 10 minutes or so until the potatoes are cooked through.

Remove the potatoes from the oven and allow to cool for a few moments so you can handle them. Cut each potato in half and then use a spoon to scoop out most of the insides of the potato into a bowl, leaving a little bit around the edges so the skin keeps its shape.

Mash the scooped potato until all of the large pieces are broken up. Add the sour cream and goat cheese and mash again until smooth, then season with salt and pepper. Scoop the mixture back into the potato skins.

By this time the bacon should be cooked but not crispy. Remove the bacon from the oven and allow to cool enough so you can handle it. Wrap one piece of bacon around each potato half, making sure the ends of the bacon are tucked underneath the bottom of the potato.

Place bacon wrapped potatoes back on the baking sheet and bake for another 10-15 minutes until heated through and the tops of the potatoes are beginning to brown.