Loaded Potatoes-stuffed With Bacon, Cream Cheese, and Scallions

Rita~'s Note:

Kinda like twice baked. I nuked them first but you can bake them. These are loaded with flavor. You can serve as an appetizer or a side.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 4 large baking potatoes or 8 -10 small red potatoes, to serve as an appetizer
• 8 -10 slices bacon, fried crisp and crumbled
• 2 tablespoons sour cream
• 4 tablespoons butter, softened
• 1 (8 ounce) package cream cheese, softened
• 6 green onions, chopped
• 1/2 teaspoon seasoning salt (My favorite Roasting Salt Blend for Veggies or Meats by HeatherFeather Roasting Salt Blend for Veggies or Meats)

Directions:

1. Microwave potatoes till soft about 10 minutes.
2. Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
3. Mix the scouped potato with the rest of the ingredients mashing the potatoes.
4. Fill back into skins and bake 20 minutes at 425 degrees.

Reviews

[momofsixgirls]

These were really good!!! Thanks for a great recipe!!

[RecipeNut]

These potatoes were awesome! I used leaner bacon 25% less fat and instead of frying I baked the bacon. I find that less messy. I also used HeatherFeather's salt blend which is another great recipe. Potatoes came out perfect!

[Marie]

I baked my potatoes at 450° for 45 minutes so that the skin got nice and crisp and the potatoes soft inside, then followed the recipe as written. Thought there might be a little too much cream cheese for my taste so if I make these again, will try using less and maybe a little more sour cream. Loved the flavor the bacon gave to it. Thanks, Rita.