Twice-Baked Potatoes

4 or 5 large baking potatoes
6-8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided (optional)

Preheat oven to 350 F. Bake potatoes for 1 hour. Meanwhile, cook bacon. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Fattening and totally delicious. Again, I got it from allrecipes.com.

Gnocchi

4 medium potatoes
salt, to taste
3 Tbsp butter
1 egg
1 1/2 cups flour

Peel and chop potatoes. Boil until soft. Mash with butter and salt until smooth or mostly smooth. Add egg and mix well. Add flour, a little at a time, just until you have a dough you can work with. Roll into 1/2-inch ropes on lightly floured surface; cut into 1/2-inch pieces, and drop into salted boiling water. When the gnocchi floats, it's done.

This is adapted from an allrecipes.com recipe. I got the basic instructions and then just went from there. We ate it with alfredo sauce, but I wasn't crazy about the recipe we used. It was decent, but there are better recipes. What I was crazy about was that we added chopped, fresh spinach at the end and sundried tomatoes (to the sauce).