Ingredients

The following ingredients have 4 Servings
  • 4 large russet potatoes
  • 1/2 cup bacon or, ground sausage, cooked and crumbled (or 8 slices)
  • 1/4 cup butter, melted
  • 2 cups cheddar cheese, shredded, divided
  • 1 cup parmesan cheese, grated
  • 1 brick (8 oz) cream cheese (softened)
  • 1/2 cup sour cream or flavored sour cream
  • 1/4 or 1/3 cup milk or, cream (until reach desired consistency)
  • 1 small onion, chopped fine
  • 2 tblsp garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 or 4-6 tblsp egg whites or olive oil
  • 6 tblsp salt (optional)
  • 1/2 tsp black pepper (optional)
  • 2 tblsp rosemary (optional)
  • 2 tblsp thyme (optional)

Instruction

  • Get out and measure your ingredients.
  • Preheat oven to 400 degrees. Wash potatoes and pat dry. Using a knife, carefully stab each potato 2-3 times on face up and face down.
  • If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it.
  • Bake potatoes on the upper middle rack for about 60 minutes, or until tender.
  • Remove from oven and let sit until cool enough to handle. I find an oven mitt works great to hold the potato if it is too hot to handle. After removing the potatoes from the oven the first time, you should be able to easily stab them with a fork and knife. If they are too firm, return them to the oven and bake for an additional 5-10 minutes until desired. 
  • While potatoes cool sauté onions until translucent and make sure bacon is cooked. I love to cook the onions in a little bacon grease.
  • Adjust oven temperature to 350 degrees.
  • Using a knife, carefully slice the potatoes in half long ways, creating 8 individual boats. 
  • Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than 1/2 inch). When scoping the potatoes out into a mixing bowl, take your time! You don’t want to be too rough and damage the potato skin boat. It will need to stay sturdy to hold a ton of yummy goodness!
  • In the large bowl, combine the bacon bits, cream cheese or sour cream and milk, butter, onions, garlic, salt, pepper, parmesan and 1/2 to 1 cup of shredded cheddar cheese. Use a handheld mixer if possible. Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste if desired.
  • Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste, if desired.
  • Arrange hollowed potatoes in a large baking dish. Carefully spoon potato mixture into potatoes or place mashed potatoes into a resealable bag and push them to the bottom. Cut one corner off and squeeze out mashed potato into the potato. Use all of the potato mixture. Press down with spoon if necessary to get potato into every corner.
  • Sprinkle with remaining shredded cheese. Approximately 1/4 cup per potato or as much or as little as desired.
  • Bake for about 15 minutes or heated through. Next, turn oven up to broil until cheese is nicely browned. About 5 minutes, if desired.
  • Place on wire rack to cool somewhat.
  • Serve immediately.
  • Enjoy every bite.