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.