Twice Baked Potatoes

Ingredients

• 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 chili powder *as needed

Directions

Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Wrap in aluminum foil 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 the oven temperature to 350 degrees. Slice off the top 1/3 of each potato lengthwise. Holding each potato 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 it 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. Sprinkle each with chili powder as desired. Bake for 15 minutes or until cheese melts. Serve immediately.

Nutrition Information

Calories	450 cals
Total Fat	24 g
Cholesterol	83 mg
Dietary Fiber	4 g
Sodium	398 mg
Protein	16 g
Total Carbohydrate	40 g