Oozing with flavorful cheese and topped with bacon and fresh chives, these twice-baked spuds taste even better than they look. Dig in!

1. Preheat the oven to 425F. Place the potatoes on the oven rack. Bake for 1 hour, or until the skins are crisp and the potatoes feel soft. Reduce the oven temperature to 350F.

2. Meanwhile, fry the bacon in a nonstick skillet over medium-high heat until crisp. With a slotted spoon, transfer the bacon to paper towels to drain.

3. Cut a large X in the top of each potato. Using a kitchen towel to protect your hands from the heat, press the potatoes to open the cuts in the top. With a spoon and without tearing the potato skins, carefully scoop the potato flesh into a large mixing bowl. Reserve 4 potato skins; discard the fifth.

4. Using an electric mixer set on medium-high speed, whip the potato flesh until just smooth. Stir in all but 2 tablespoons of the bacon, along with 1/2 cup of the cheese, the sour cream, salt and black pepper.

5. Mound the filling into the 4 potato skins. Top with the remaining 1/4 cup cheese and the remaining 2 tablespoons bacon. Sprinkle with the paprika. Bake the potatoes for 20 minutes, or until the filling is heated through and the cheese is melted. Top with chives or green onions.