OVER-STUFFED BACON, CHEDDAR & BLACK GARLIC BAKED POTATOES

SHARED BY bgna kitchen

Prep Time:  25 minutes | Bake Time:  50 - 65 minutes | Servings:  4-6

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Ingredients

  • 4 large baking potatoes, washed and dried

  • olive oil

  • 8 pieces thick-sliced bacon

  • 2 Black Garlic cloves, chopped

  • 1 large yellow onion, thinly sliced

  • ½ cup butter, cut into pieces

  • 1 (3 ounce) package cream cheese, softened

  • 1 ½ cups grated cheddar cheese

  • ½ cup sour cream

  • 2 tablespoons chopped green onions

  • ½ teaspoon salt

  • ¼ teaspoon fresh ground black pepper

Directions

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Rub potatoes with olive oil to coat skins. Place on prepared baking sheet. Bake for approximately 55-65 minutes, or until potatoes are fork tender. Cool until easy to handle.

In a large skillet, cook bacon over medium heat for 15 minutes or until crispy and brown. Remove bacon and crumble; set aside. Add onion; cook, covered, over medium-high heat for 20 minutes; stirring occasionally. Cut a thin slice off top of each potato lengthwise; using a melon baller or spoon, scoop out pulp, leaving 1/4" thick shells. 

In a medium bowl, combine potato pulp, butter, and cream cheese. Using a potato masher, mash potato mixture until butter and cream cheese are melted. Add reserved bacon, onion, black garlic, 1 cup of cheese, sour cream, green onion, salt, and pepper; stir to combine well.

Spoon potato mixture into potato shells. Return filled shells to prepared baking sheet. Return potatoes to oven, and bake for 20-25 minutes, or until lightly browned and bubbly. Remove from oven and top with remaining 1/2 cup cheese. Serve immediately. Garnish with additional crumbled bacon and green onion if desired.