These are so yummy! Absolutely decadent! Easy to make and even easier to EAT!
4 baking potatoes
1 head of garlic
4 Tbls. butter
8 oz. sour cream
1 cup shredded cheese, I used Monterey Jack
¾ cup bacon bits
3 Tbls. freshly snipped chives
Milk – amount varies. Use enough to make “mashed potatoes”
Lawry’s Seasoning Salt
1. Wash & dry the potatoes. Pierce them several times with a fork; place on a baking sheet. Cut the garlic in half, widthwise to make a “top” and “bottom”. Wrap the garlic in foil and place alongside the potatoes. Bake at 425 for 50 – 60 minutes, until the potatoes are tender and the garlic is browned and softened.
2. Let the potatoes and garlic cool until comfortable to handle – about 15 minutes.
3. Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Add the butter to the warm potatoes to help it melt.
4. Squeeze out the pulp of the garlic and add to the potato.
5. Add the sour cream and the milk; stir and mash until the butter and half & half are mixed in, and the potatoes are a smooth consistency. Add seasoning salt to taste.
6. Add the shredded cheese, bacon bits and chives; stir to mix well.
7. Spoon the potato mixture back into the skins; place back on the cookie sheet.
8. Place back in the oven at 400 for about 15 minutes – or until heated through.
Note: I made the potatoes through step 7 about 3 hours before my scheduled dinner time. I covered them with foil to keep them fresh. Popped them back in the oven at dinner time and they turned out golden, cheesy and delicious! I’ve also made them the day before, wrapped each in plastic wrap and placed in the fridge. The day of the dinner – remove from the fridge about 2 hours before dinner. Place in a 350 degree oven about 30 – 35 minutes prior to dinner… they come out fantastic!!