Twice Baked Potato

Ingredients

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4 russet potatoes, (about 2 lb)

1/2 cup sour cream

1/2 cup half and half, or whipping cream

2 Tbsp green onions, diced

1/4 cup cooked bacon, chopped

1 1/2 cup cheddar cheese, grated

1 tsp garlic salt

Preheat oven to 400 degrees. Wash potatoes under cold water and pat them dry. Set on a baking sheet leaving space between each, and poke each potato several times with a fork. Then cover the potatoes with olive oil as well as salt & pepper - rub with hands until fully coated. Bake for at least an hour or until fully cooked. 

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Next you want to scoop out the potatoes. To do this cut the potatoes in half and keeping the skins intact, scoop out the insides into a large mixing bowl and mash with a potato masher or fork.

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To the potato mixture add the sour cream, half and half, and salt. Mash the mixture until it’s creamy. Then, stir in the green onions, bacon bits, and 1 cup of shredded cheddar cheese. Then stuff the potato shells with the mashed potato filling and sprinkle the tops with more cheddar cheese. 

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Bake the stuffed potatoes at 350°F for 15-20 minutes or until golden brown and heated through. Top with more sour cream and green onions then serve!

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