6-8Russet potatoesmedium size, not too big. If using large potatoes, use 4
4slicesof cooked baconchopped
2Cshredded cheesecheddar or Colby Jack divided
1 - 1 1/2Csour creamI used French onion flavor
1/2block of cream cheese4 oz.
Half and Half (use enough to get a smooth consistency in final mixture. *1/4-1/2 C
ground black pepper
Clean and pierce potatoes. Rub with oil, sprinkle with salt. Bake at 400 for 1 hour. Remove, let cool 5 minutes. Cut in half. Scoop out flesh into separate bowl. Add scallions, bacon, 1 1/2 C shredded cheese, sour cream, cream cheese, half and half and salt and pepper to taste. Stir until mixture is well combined (add more half and half if needed). Place mixture evenly back into potato skins. Top with additional shredded cheese. Bake at 400 for an additional 25 minutes until cheese is bubbly and golden. Serve warm. Makes 14-16 servings.
*You may freeze the baked and refilled shells in a freezer bag up to 1 month. Bake frozen potatoes at 350 for 50 minutes, place cheese on top after one hour, bake an additional 20-30 minutes until baked throughout.