I can’t remember the first time I made these ‘tators because I’ve made them five billion times. Okay, maybe not that many, but I’ve made a whole heckuva lot. I’m pretty sure I can make them in my sleep now.
If you want to hear a lot of “mmmm! wow!” and “omgee,” this is the starchy side dish for you. Even picky kids like these puppies. Just don’t ask what the calorie content is. I’ll plead the 5th.
What you’ll need (serves 4)
- 2 large baked potatoes (the softer, the better). Don’t even think about microwaving them.
- 1/4 stick of butter
- 1 tbsp minced garlic (fresh is better, if you have time)
- 1/4 cup cream cheese
- 1/2 cup sour cream
- 3 tbsp bacon bits
- 3/4 cup shredded colby cheese
- 3-4 tbsp garlic salt
- 2 tsp black pepper
- 1/4 cup chopped green onion (optional)
Start with 2 cool to touch baked potatoes. Cut each one in half, lengthwise. Using a spoon, scoop out the flesh into a large bowl. Set skins aside.
Add the rest of the ingredients into the bowl with the potatoes, and stir (rough mash) it all together!
Now stop, and TASTE. Sometimes, I add more garlic salt, or sour cream…or cheese. It’s really whatever fits your liking. Just remember, you want them to be decadent – this isn’t the time to worry about too many calories or sodium, ha! Don’t UNDER salt, but add little amounts at a time. You can’t take it out!
Take the perfected filling in the bowl and fill the empty potato skins. Top with some extra cheese, bacon. Bake at 375 degrees for 35 minutes, or until hot and bubbly. Garnish with fresh chopped green onions.
Get your taste buds ready for ‘tator heaven…