Twice Baked Potatoes
Ingredients
- 5 medium to large russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 6 strips bacon, cooked crispy and crumbled
- 1 cup grated sharp cheddar cheese, divided
- 1/4 cup chopped green onions
- 4-ounces cream cheese, softened
- 2 tablespoons milk
- 2 tablespoons butter, softened
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Instructions
Preheat oven to 375 degrees. Prick potatoes several times with a fork. Rub with olive oil and place on a large baking sheet. Bake until fork-tender, 45 minutes to 1 hour. Cool slightly. Peel one potato completely and place in a large bowl; discard skin. Cut remaining 4 potatoes in half lengthwise. Gently scoop out centers into bowl, leaving a thin shell. Place shells in a large baking dish; set aside. Mash potatoes; stir in bacon, 3/4 cup cheddar cheese, green onions, cream cheese, milk, butter and spices. Spoon mixture into shells and sprinkle with reserved 1/4 cup cheddar cheese. Return to oven and bake, uncovered, until potatoes are heated through and cheese is fully melted, 10-12 minutes.
DO-AHEAD TIPS: The potatoes can be baked and stuffed up to two days in advance or individually wrapped in plastic wrap and frozen in a resealable freezer bag for up to 2 months. Before serving frozen potatoes, let them stand at room temperature for 30 minutes (or defrost them in the microwave on the lowest setting for 8-10 minutes) and bake. Serves 8.