Baked Stuffed Potatoes

Ingredients

• 5 medium russet potatoes, washed, scrubbed and dried
• 1/2 cup butter, softened
• 2 cups cheddar cheese, shredded, divided
• 1 cup sour cream
• 4-6 green onions, sliced, divided
• 12 ounces smoked bacon, cooked and crumbled
• 2 large garlic cloves, minced

Directions

1. Preheat oven to 350ºF.
2. Vent each clean potato by carefully poking numerous times with a fork.
3. Wrap each potato individually with aluminium foil, shiny side in.
4. Transfer wrapped potatoes to the preheated oven and bake for 50 minutes, until inside is soft.
5. Once cooked, allow potatoes to sit until cool enough to handle.
6. Cover a baking sheet with aluminium foil and lightly grease with olive oil.
7. Using a sharp knife, slice each potato in half, lengthwise.
8. Gently scoop out the centre of the potatoes and place in a large mixing bowl.
9. Set potato skins aside on the prepared baking sheet.
10. In the large mixing bowl with the potato pulp, add the butter, 1 1/2 cups of the cheddar cheese, sour cream, 3/4 of the green onions, cooked bacon and minced garlic. Gently mix until well combined.
11. Spoon the potato mixture back into the potato skins and place them on the baking sheet.
12. Top with the remaining cheddar cheese.
13. Transfer the baking sheet to the oven and bake for 20 minutes, until cheese is melted and potatoes are heated through.
14. Remove from oven and top with remaining green onion.
15. Serve immediately.