These were excellent! I made a few changes. I'm the only one in my family who likes bacon, so I just topped mine before the 2nd bake with Hormel real bacon bits. Everything else went into the mix. We added shredded cheese on top for the 2nd bake. I don't like my potatoes mushy, so I skipped the milk. We think potatoes need garlic, so I used garlic butter I made with fresh minced garlic from my garden. (If you like garlic but don't want it really strong, roast some while potatoes bake.) And I just used a fork to mix it all up; no need for a hand mixer (which would probably only work with the milk in it anyway).
The best way to bake a potato (I think I got this from The Joy of Cooking book decades ago):
Never cook in foil; the meat of the potato will not be a good texture and the skin will be too soft. Clean potatoes and dry them, then use butter sparingly to wipe by hand all over the skin, then place them directly on the oven rack. When the potatoes are about 2/3 to 3/4 done, pull the rack out a little and pierce each potato about 3-4 times with a fork. Then finish baking. This allows steam to escape and leaves a still moist but flakey potato inside. If cooked this way, the skins are firmer, nearly crisp. While you mix the potatoes and other ingredients, put the skins back in on a foil-lined cookie sheet for 5-10 minutes. This will yield a firmer shell to fill. I also agree with others who said leave 1/8" or 1/4" of potato next to the skin. Less likely to break it that way.
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These were excellent! I made a few changes. I'm the only one in my family who likes bacon, so...