Thrice-Spiced Twice-Baked Potatoes

Directions

1. Preheat the oven to 400 degrees.

2. Scrub the potatoes thoroughly under running tepid water and place in a large bowl. Poke each potato 4 to 5 times with a fork so that steam can easily escape as it bakes. While still wet, toss the potatoes with the salt until thoroughly coated, then gently place directly on the middle oven rack and bake for 1 hour, making sure they're sufficiently cooked through (a sharp paring knife should pierce clean through easily).

3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees, or turn it off if the second baking will be much later.

4. Using a clean towel to protect your hands from the heat, cut each potato in half lengthwise. Still using the towel to hold each half, gently scrape out the insides into the mixing bowl, taking care not to tear the shell. Leave a thin layer of potato in the skin for support. Lay the hollowed out potato shells on a baking sheet.

5. Whip the potatoes into the butter, bacon and sour cream. Mix a little more and add the cheese, spices and green onions. Taste and adjust seasonings.

6. Fill the potato shells to about an inch above the rim with the filling. This can be done either with a pastry bag with a star tip or simply scooped in with a spoon and then scored with a fork to make ridges (these get brown and crunchy in the oven).

7. At this point, proceed to the second baking, refrigerate or freeze. If you choose to freeze them, move them to the refrigerator a full day before serving to allow them to thaw.

9. Top each potato with a little more grated cheese and bake at 350 degrees until the potato is warmed through, and the tops are browned, about 20 minutes, or to desired doneness.