Cheesy, Creamy, Twice Baked Potatoes

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 8
• 4 large baking potatoes, almost 1 pound each scrubbed
• sea salt, for rubbing on skins before baking
• 8 slices bacon, about 1/3 pound
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces cream cheese
• 1/4 lb fontina cheese, finely cubed
• 1/8 cup romano cheese, finely grated
• 1/2 cup shredded cheddar cheese
• 4 green onions, sliced, divided

Recipe

• 1 preheat oven to 350 degrees.
• 2 rub potatoes with salt.
• 3 bake potatoes in preheated oven for 1 hour.
• 4 meanwhile, place bacon in a large, deep skillet.
• 5 cook over medium high heat until evenly brown.
• 6 drain, crumble and set aside.
• 7 when potatoes are done allow them to cool for 10 minutes.
• 8 slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
• 9 to the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
• 10 mix with a hand mixer until well blended and creamy.
• 11 spoon the mixture into the potato skins.
• 12 top each with remaining cheese, green onions and bacon.
• 13 bake for another 15 minutes.