Justin Warner's Twice-Baked New Potatoes Recipe
  1. PREHEAT the oven to 400℉.
  2. PLACE the potatoes on a sheet pan and roast dry until easily pierced with a fork, about 30 minutes. Let cool slightly until easy to handle.
  3. CUT each potato in half. Trim a slice from the bottom of each half so the halves can stand up on their own. Chop the scraps and place in a medium bowl.
  4. SCOOP out most of the inside of each potato half, using a ½ teaspoon, and place the insides in the bowl of scraps. Place the shells, cup side up, back on the sheet pan. Finely chop the bacon and add it to the bowl of potato scraps. Mix in the cheese, butter and sour cream until combined.
  5. PLACE the potato mixture in a pastry bag with a large tip or zip-top bag with the corner cut off, and fill each potato shell on the sheet pan, like a little deviled egg.
  6. PUT the potatoes back in the oven and bake until golden, 15 to 20 minutes. If desired, top with more cheese, and bake 5 minutes more, until melted. If you like, stick a potato chip in each one and top with chives. Serve.