TWICE BAKED POTATOES

8 Ingredients or less|Gluten-free|Sides

Ingredients

4 medium to large russet baking potatoes

2 tablespoons olive oil

1 cup Jarlsberg or Gruyere cheese, shredded (or any good Swiss cheese)

1 cup cheddar cheese, shredded

½ cup sour cream (plus more for garnish on the side)

¼ cup heavy cream

½ teaspoon salt

1 teaspoon black pepper

½ cup scallions, chopped (2 tablespoon reserved for garnish)

½ cup bacon, cooked crisp and crumbled (about 6 slices)

Instructions

Preheat oven to 375 degrees.

Wash and dry your potatoes. Poke all over with holes using the tines of a fork. Brush skin with olive oil and bake for 45 minutes to 1 hour until very soft when pierced with a fork. Remove from the oven and let cool for 15 minutes until cool enough to hold with your hands.

Cut the potatoes in half lengthwise. Scoop the potato out of the skins leaving shells that will still stand up and hold their shape. Place the warm potato into a large bowl and break up with a fork so they are light and fluffy.

Add the Jarlsberg, ½ cup of the cheddar, sour cream, heavy cream, salt, pepper, scallions, and bacon to the bowl. Mix until well combined but do not over-mix, so that potatoes maintain some texture and ‘fluff’… this is one situation where a lot of ‘fluff’ is a good thing!!

Scoop the filling back into the skins and place in a large baking dish sprayed with non-stick cooking spray. Top with remaining cheddar cheese and place back in the oven and bake for 20-25 minutes until cheese is melted and filling is hot.

Garnish with remaining scallions and serve with additional sour cream on the side.