Twice Baked Potatoes - Dutch Oven Style

We've had twice-baked potatoes many times in the past, and there really isn't a recipe, and we'll continue to make them "our" way, because the method suggested in our Dutch oven cookbook was a bit backwards.

Their directions: Bake potatoes; while still warm cut them in half and scoop out the insides, leaving a 1/4" rim. Mash until smooth, then put back in the potato skins. Top with cheese and crumbled bacon. Return to oven until cheese melts. Serve with butter and sour cream.

Our directions: Bake the potatoes and remove the insides. Mash with butter and milk, maybe some sour cream and cheese. Return to the skins. Sprinkle with bacon bits, parsley, cheese, or paprika, then reheat.

The sour cream is delicious whether it's in the mash or on top.

Version Two: Add cauliflower under the cheese and bacon. This time we baked it at 425 degrees for an hour and that made the skin nice and crispy.

Version Three: Use broccoli instead of cauliflower, and bake it at 450 degrees.

Version Four: Top the twice-baked potato with chili. This time we didn't put sour cream in the mashed potatoes, but we did add grated cheese and bacon bits. Then, we put the sour cream on top of the chili.