Stuffed Baked Potatoes
6 medium russet potatoes - washed and dried
2 cups shredded cheese
3/4 cup cooked bacon - chopped
2 tablespoons butter
1 1/2 cup sour cream
1/4 cup grated onion
1/4 cup chopped green onion
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Heat oven to 400 degrees.
Drizzle potatoes with canola oil and sprinkle with kosher salt. Place potatoes on center rack in oven. Bake for 1 hour or until done (insert a knife into potato to check for doneness)
Take potatoes out of oven and cool on baking rack.
When potatoes are easy to handle, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl. Add butter and blend using a potato masher.
Add 1 1/2 cups of cheese, the bacon, sour cream, grated onion, salt and pepper - mixing well. Taste, adjusting seasoning.
With a small spoon, stuff mixture into potato skins making sure not to over pack. Place in an oven proof dish, cover with foil and heat in a 350 degree oven for 15 minutes.
Remove foil and sprinkle with remaining cheese. Heat until cheese is melted.
Serve potatoes with sour cream, chopped green onions and additional bacon.