I just love potatoes so this was a perfect recipe for me. You can use low fat cream cheese, and low fat sour cream to make it a tiny bit healthier. You can also make this in a Dutch Oven while camping.
Twice Baked Potatoes with Cream Cheese and Bacon
8 medium russet potatoes
Vegetable oil for outside of potatoes
4 ounces cream cheese
1/2 cup dairy sour cream
4 tablespoons butter
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon white pepper
½ cup milk (more if potatoes are too thick)
½ pound of bacon
2 ½ to 3 cups shredded cheddar cheese
3 green onions or chives, diced
1. Preheat oven to 350°. Scrub and poke potatoes several times with a sharp knife. Rub potatoes with the oil. Bake for 1 hour or until done when poked with a knife.
2. Let cool about 10 minutes, cut in half. While holding the potato with a clean towel, carefully scoop out insides leaving about a 1/4-inch layer of potato inside. Set skins aside.
3. Place the potato into a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes apart. Add cream cheese, sour cream, butter, garlic, salt and pepper. Beat until thoroughly mixed. If the mixture seems too thick, add more milk to smooth it out to the consistency of mashed potatoes.
4. Spoon mashed potato mixture back into the potato skins. Place them into a casserole dish. (You could refrigerate them at this point.) Cover with foil and bake for 20 minutes at 325°. (cook for 35 minutes if you refrigerate them before cooking)
5. While the potatoes are baking cook the bacon. Cut the raw bacon into about ½ inch slices. Cook in a sauce pan until crisp, drain on a paper towel. Set aside.
6. Remove the potatoes from the oven, remove the foil and cover the top of the potatoes with cheese. Place them back into the oven for just a few minutes to melt the cheese.
Remove from oven and immediately sprinkle with the bacon and sliced green onions.
*You can also just place the potato mixture into a greased pan and bake without the skins.