A dish so nice, it’s baked twice! Creamy potatoes twice baked with cheese and garlic on crispy potato skins. Delicious as a side for any meal or perfectly satisfying on their own.
Preheat oven to 350ºF. Wash and bake large baking potatoes for one hour or until tender.
Peel and cube red bliss potatoes, boil until tender. Drain and dump into large mixing bowl.
Once baked potatoes are done, remove from oven, and slice lengthwise in half.
Carefully scoop out potato without damaging out skins. Put skins aside on cookie sheet, and increase oven temperature to 400°F.
Combine scooped potato with boiled red bliss potatoes. Combine remaining ingredients, adjust seasonings to taste.
Mix well on high speed, potatoes should be on stiff side. Scoop blended mixture into the potato skins (pile it high!). You may also use a pastry bag or cookie press.
Bake for 15 minutes, or until golden brown on top, and skins are slightly crisp on edges.
Top with sour cream, cheese and bacon. Serve immediately.
6 large baking potatoes
1-1/2 pounds peeled red bliss potatoes
1/2 cup chopped green onion
1/2 cup of shredded sharp cheddar cheese
1/2 cup sour cream
1/2-3/4 cup Lehigh Valley Dairy Farms Heavy Cream
1 large clove fresh garlic pressed
3 tablespoons chopped fresh parsley
Fresh ground pepper
1 teaspoon kosher salt