Twice Baked Potatoes with Bacon | Idaho Potato Commission

Ingredients

• Coarse sea or kosher salt, for smothering the potatoes
• 4 large russet potatoes (each about 1 pound)
• 6 tablespoons ( ¾ stick) salted butter (or 2 tablespoons if using the bacon fat)
• 1 cup finely chopped onion
• 4 large cloves garlic, finely chopped
• 1 medium red bell pepper, stem, ribs, and seeds discarded, finely chopped
• 1/2 cup heavy (whipping) cream
• 1/2 cup buttermilk
• 1 cup shredded cheese (such as cheddar, Gruyère, pepper Jack, or fontina, or an assortment)
• 1/4 cup finely chopped chives
• 6 strips bacon, cooked until crisp, and crumbled