One note here before we begin, normally when I make this dish, after the potatoes are baked, the potato is removed from the shell, dressed up a bit and then stuffed back into the shell. This particular time, I made it more of a twice baked casserole because the potatoes I found at the grocery store were very small in size. This dish came out just as wonderful. When you make this dish, stuff the shells or put it in a casserole dish...the choice is yours because it will knock your socks off any way you bake it.
Twice Baked Potatoes - Wash 4 large russet potatoes and bake in a 400 degree oven for 1 hour. Remove potatoes from oven, slice in half to coll a bit. In the meantime, cook 4 slices of bacon, remove bacon from pan and set aside. Lower heat of pan to medium - medium low and slowly saute 3 thinly sliced shallots for about 3 minutes. Remove potato from shell and add to pan and mash potatoes with the back of a spoon or with a potato masher and mix thoroughly with shallots. Remove pan from heat and blend in crumbled bacon, 1/2 cup sour cream, 3 tablespoons Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper. At this point either spoon potato mixture into the potato shells or into a medium size greased casserole dish. Top off with shredded cheddar cheese and bake at 350 degrees for 15 to 20 minutes. Let the potatoes cool for about 5 minutes, serve and all that left to do is say, "Come to mama!".