Ingredients: |
Ingredients: 2 Tablespoons olive oil (more for the baking dish)
6 medium russet potatoes
2 teaspoons salt, more to taste
1/2 cup melted butter, divided
2/3 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
2 1/2 cups shredded cheddar cheese, divided
1/2 cup heavy cream
10 slices thick-cut bacon, cooked and crumbled
2 to 3 medium green onions, thinly sliced for garnish
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Directions: |
Directions:1. Position a rack in the center of the oven and heat to 400 degree. Coat a 9 X 13 baking dish generously with olive oil.
2. Using a fork, poke holes on all side of the potatoes.
3. Rub the potato skins all over with 2 tablespoons of olive oil. Place on the prepared baking dish and salt generously.
4. Bake until the potatoes are very tender when pierced with a paring knife - 40 to 50 minutes.
5. When potatoes are cool to the touch, halve lengthwise. Scoop the flesh into a large bowl, leaving the skins intact. Set the bowl aside.
6. Brush the insides of the empty skins generously with some of the melted butter and sprinkle with salt.
7. Return to the oven and roast until the skins begin to turn golden - 4 to 5 minutes.
8. Lower the oven to 350 degrees.
9. Mash the potatoes in the bowl until smooth. Fold in remaining butter, sour cream, garlic powder, onion powder, dried parsley, and 2 cups cheddar cheese.
10. Add the heavy cream and continue folding until the mixture is well combined.
11. Spread the mixture evenly inside the potato skins in the baking dish.
12. Top the potatoes evenly with the remaining 1/2 cup of cheese and bacon.
13. Bake until the cheese is melted and bubbling, about 25 minutes.
14. Top with sliced green onion and serve immediately. |
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