Add to your recipe book: SMOKEHOUSE BACON TWICE BAKED POTATOES 🥔🥔

Published: Wed, 11/03/21

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SMOKEHOUSE BACON TWICE BAKED POTATOES

Ingredients:

4 russet potatoes
Olive oil
Salt for sprinkling potatoes
1/3 cup sour cream
2 tablespoons butter
1/2 cup Monterey Jack finely shredded
1 cup cheddar finely shredded (reserve 1/4 cup for the tops)
1/4 teaspoon garlic powder

1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4–1/3 cup milk
2 slices crispy cooked bacon chopped
1 scallion thinly sliced
¼ cup Fischer & Wieser’s Smokehouse Bacon Chipotle Sauce

Directions:

Preheat oven to 350 degrees. Dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. Place them uncovered on a baking sheet.
Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.

In a large bowl, add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt and pepper.
Cut potatoes in half lengthwise and gently scoop out the cooked potato leaving 1/3 inch shell all the way around.
Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. Add milk; the amount of milk may vary slightly so add a little at a time until the mixture is creamy.

Scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes. Remove from oven and top with bacon and scallions

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