Twice-Baked Potatoes

3 to 4 large baking potatoes
Vegetable oil
1 cup crumbled blue cheese
1/2 cup milk or cream
4 tablespoons butter
Salt and freshly-ground pepper, to taste
A grating of fresh nutmeg
4 slices bacon, fried crisp and crumbled
1/4 cup chopped walnuts

Coat the potatoes with vegetable oil and bake at 400 degrees F until done. Test by gently squeezing. If they yield a little, they are done. Remove the potatoes from the oven and slice in half lengthwise. Allow to cool enough to handle.

Using a spoon, scoop the potato out of the skins, leaving a potato shell about 1/4 inch thick. Place the potato flesh in a bowl and mash coarsely with a fork. Add the blue cheese, milk, butter, salt, pepper and nutmeg and stir to combine. Mound the mixture into the potato skins.

NOTE: This dish may be prepared ahead and frozen at this point. Reheat the potatoes in a 350 degree F oven until warmed through. Sprinkle with the crumbled bacon and walnuts just before serving.

Serves 6 to 8.