Twice Baked Potatoes

6 Servings
3 each Large Baking Potatoes – baked
½ lb Bacon, fired & chopped
4 Green Onions, washed & thinly sliced
2 oz Cream Cheese
1/3 cup Sour Cream
¼ cup Milk or Heavy Cream
2 cups Henning’s Shredded Cheese
Here are our favorite Henning’s cheeses for this recipe:
Onion & Chive Cheddar, Medium Cheddar, Aged Cheddar, Bacon Cheddar, Peppercorn Cheddar, Garlic & Dill Cheddar or Louisiana Lagniappe Cheddar
Parsley for garnish, optional

Cooking Directions

Preheat oven to 375°
Cut hot potatoes lengthwise. With a spoon carefully scoop out the cooked potato center and place in a medium mixing bowl. Set skins aside on a lightly greased baking sheet. With a standard or hand mixer, mix the hot potato centers, cream cheese and sour cream together slowly adding milk. Stir in bacon, green onion & half the shredded cheese. Scoop or using a pastry bag – pipe the potato mixture in to the skins. Top with remaining cheese. Bake on middle oven rack for 20 – 25 minutes. Make ahead: Prepare as directed as above, refrigerate. Bake at 325° for 45 – 50 minutes.