Twice Baked Potatoes

It's been many years since I've made these potatoes so I had forgotten just how good they are, and how easy!  Instead of adding sour cream, like I used to, I added Mexican crema.  Crema is milder and thinner than sour cream and is basically the same thing as creme fraiche.  Sour cream can easily be substituted but your potatoes won't be as creamy as the ones you see in the picture.

2 baking potatoes
2-3 T. butter, melted
1/2-3/4 cup crema, creme fraiche, or sour cream
1/4 cup fresh grated parmesan
1/4-1/2 cup grated ColbyJack cheese
3 slices bacon, cooked and crumbled
3 T. fresh chopped chives, reserving some for garnish
Salt and pepper, to taste

Scrub the potatoes and allow to dry completely.  Preheat the oven to 375 degrees.  Pierce the potatoes once or twice with a fork.  Rub the potato skin lightly with olive oil and sprinkle with Kosher salt.  Bake directly on the oven rack until fork tender, about 1 hour.  When they come out of the oven, cut an "X" on the top of each potato to release the steam. 

Let the potatoes cool just until you can handle them.  Carefully slice the top off the potato, scoop out the inside but leave just enough potato to keep the skin from tearing.  Put the scooped out potato in a large bowl.

Combine the potato, butter, crema, cheeses, bacon and chives.  Taste and add salt and pepper as needed.  Put the potato mixture into the potato skins and bake an additional 15 minutes.  Garnish with chives.