Ingredients

The following ingredients have 4 Servings
  • 2 large russet potatoes, scrubbed, washed and dried
  • Canola oil, as needed
  • 2 ounces light cream cheese, softened
  • 1/4 cup red peppers, finely chopped plus 1 tsp. reserved ()
  • 3 slices cooked bacon, crumbled plus 1 tsp. reserved
  • 4 large green onions, finely chopped plus 1 tsp. reserved
  • 2 tbsp. butter, softened
  • 1/4 cup light sour cream
  • garlic salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/4 tsp. hot paprika, or more to taste
  • 1/2 cup extra-old Cheddar cheese, grated plus 1 tsp reserved
  • 1 to 3 tbsp. milk, or as needed

Instruction

  • Preheat oven to 400ºF.
  • Place potatoes on a baking sheet lined with aluminum foil. Pour a little oil on each potato to coat and transfer to the preheated oven. Bake for about 1 hour or until tender and a paring knife easily inserts into the center of a potato.
  • Remove from the heat and set aside to cool, about 10 minutes;
  • Reduce the heat to 350ºF.
  • Cut 1/3 off each potato lengthwise and using a melon baller, scoop the flesh into a medium bowl leaving about a ¼-inch around the edges; save skins. Place the top piece inside the bottom of each potato; set aside.
  • In a medium bowl, add cream cheese, red pepper, cooked bacon, green onions, butter, sour cream, garlic salt, freshly ground black pepper, hot paprika and extra-old Cheddar cheese. Mix with a hand mixer until fairly well blended. Add 1 tbsp. milk at a time and mix; repeat if needed until the mixture is creamy.
  • Spoon the mixture into the potato skins. Use a fork to lift and smooth the sides and top.
  • Sprinkle each potato with the 1 tsp. reserved ingredients; red pepper, bacon, green onions and extra-old Cheddar cheese.
  • Transfer to the preheated oven and bake for 15 to 20 minutes or until the cheese is golden brown.