Wash and poke your potatoes with a knife and bake at 350˚ for 1 hour. Remove from oven and let cool for a bit. Cut potatoes in half, remove the flesh of the potato into a large bowl.

Spray your potato skins with Pompeian Avocado Spray.

Place in a 400˚ oven for 10 minutes to crisp the potato skins.

In the mean time add your other ingredients the cream cheese, sour cream, bacon, cheese salt & pepper and fresh chives to the potatoes.

Using a potato masher, mix well, but don't over mix.

I prefer my twice baked potatoes to still have the look and feel of potato rather than a smooth mashed potato consistency.

Spoon your potato mixture back into the crisp potato skins and place in a 350˚ oven for 20 minutes.

Remove from oven and top with more shredded cheddar cheese and place back in the oven just until the cheese is melted. Remove and garnish with fresh chives.

Serve along side the pork chops and roasted grapes. You'll be surprised... if you like apples with pork chops, you're going to LOVE roasted grapes with your favorite meat! Give it a go and let me know what you think!