5-6large russet baking potatoesor about 3.5 pounds
¼cupbutter
½cupsour cream
4ozcream cheese
¼cupheavy cream
1tspsalt
¾tspblack pepper
1/3poundcooked bacon
2cupsshredded cheddar cheese
¼cupgreen onionchopped
2eggs
½tspgarlic powder
¾tspgarlic salt
Parsleyas desired
Instructions
Thoroughly wash, pat dry, and poke a hole into each of your potatoes. Next, cut aluminum foil for each potato, spray cooking spray on the aluminum foil, add one potato, sprinkle with seasoning salt, and add a small slice of butter. Wrap securely in foil. Repeat for all potatoes. Bake at 400°F for one hour, or until the potatoes are soft to the touch. Remove and allow to cool.
Cut potatoes in half, and remove all except for the skin. Place potato filling into a mixing bowl, and mash potatoes until they are only slightly lumpy. Fold in butter, sour cream, cream cheese, heavy cream, salt, pepper, bacon, 1 cup cheddar cheese, 1/8 cup green onions, egg, garlic powder, garlic salt, and parsley.
Grease your baking dish, and pour in prepared filling. Top with remaining shredded cheddar cheese, a few bacon bits, and green onions. Bake at 375°F for 20 to 30 minutes or until the casserole is slightly bubbly around the edge, and the cheese has started to turn a golden color. Remove, serve, and enjoy!
Notes
The best type of potato to use is a russet baking potato, however, any type of potato will work for this dish.
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