TWICE BAKED POTATOES WITH BACON

TWICE BAKED POTATOES WITH BACON image

Yield 16 servings

Number Of Ingredients 11

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8 medium Russet potatoes
4 strips diced turkey bacon
3 finely chopped scallions
2 1/2 cups shredded sharp cheddar cheese
2 tablespoons unsalted butter
1 cup Daisy Brand Sour Cream
1/4 cup heavy cream
1/2 cup whole milk
1 heavy pinch salt
1 heavy pinch pepper
1 heavy pinch nutmeg

Steps:

Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Rub with olive oil and bake for 30 minutes. Remove from oven. Poke holes in the potatoes and return to oven for another 30 minutes or until easily pierced with a fork. Meanwhile, fry and chop the bacon. Chop the scallions. Remove the potatoes and cool for 10 minutes. Lower oven temperature to 350 degrees. Slice off the top 1/3 of each potato lengthwise. Holding each with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent potato from falling apart during baking. In a large bowl, combine potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill each potato skin with the mixture. Top with remaining 2 cups of cheddar cheese. Bake for 15 minutes or until cheese melts.