A comfort food for many, these twice cheesy twice baked potatoes will be the star of your party!
4 8-oz. russet potatoes
1/2 tbsp. vegetable oil
1/2 tbsp. garlic powder
salt and pepper
1/2 tsp. onion powder
6 oz. cheddar cheese, shredded
1/2 cup to 1 cup heavy cream, warmed
4 strips cooked bacon, crumbled
Preheat oven to 400 F.
Prick each potato all over several times with a fork.
Rub the oil on the potatoes and sprinkle with salt and pepper.
Place the prepared potatoes on a baking sheet and bake until the potatoes are fork tender, about 60 minutes.
Allow to cool before you handle.
Lower the oven to 375 F.
Meanwhile, in a large bowl, combine the garlic, onion powder and 5 ounces cheese.
Slice a 1/4 inch lid off of each potato lengthwise.
Using a spoon, scoop out the insides and leave about 1/8th inch thick rim around the inside of the potato halves to keep them sturdy
To make things easier, slide a butter knife around the edges of the inside before scooping.
Place the hollowed potatoes back on the baking sheet.
Mash the potato flesh in a small bowl and then add to the bowl with the other ingredients.
Mash together and slowly stir in the heavy cream.
Add the crumbled bacon and incorporate thoroughly.
Scoop the mixture back into the empty potato skins, sprinkle with remaining cheese evenly over the tops and return the potatoes to the oven to bake until the tops are golden brown, about 20 to 25 minutes.