•Sometimes there is just nothing better then a potato, but lets go over the top and fill it with all sorts of goodies and top it with cheese and bacon! I confess that I didn’t bake these potatoes in the oven, much less twice bake them. There is a “potato button” on the microwave for a reason, right? Baking them in the oven makes the skins crispy and delicious, but on a busy weeknight a hour for a side dish is a little dramatic. I’ve included directions for both.
Make sure to poke the potatoes several times on all sides with a fork-this allows steam to escape so your spuds won’t explode (lesson for the day). Place on a microwave safe plate, put in microwave and hit the “potato button” following the prompts for your particular model. No magic button- start with 10 min and check to see if fork will insert easily. If not flip over and cook in 5 min intervals checking with the fork each time. Follow assemble instructions below.
Set oven to 400° Make sure to poke the potatoes on all sides with a fork. Place on a baking sheet, spray with some cooking spray or rub with olive oil. Sprinkle with a little salt and pepper if desired. Put sheet in oven and bake for 45-60 min, flipping once. The potatoes are done when you can easily insert a fork. Follow assemble instructions below.
Cut cooked potatoes in half lengthwise. Using a towel to protect your hand, scoop the potatoes into a bowl leaving a thin layer in the shell for stability. Add the butter, cream cheese, salt, garlic and pepper and mix until smooth.
Add in the sour cream, mix. Is it a little thick? Add milk 1 tsp at a time to your liked consistency. Add in your green onions and parsley, reserving a little for garnish, mix.
Spoon the mix back into the potato shells. Sprinkle with shredded cheese and bacon. Return to microwave (2 min) or oven (7-10 min) until cheese is melted, garnish with reserved parsley and green onion♥Enjoy
•PS- yes all the pics only have 2 halves (1 potato), but don’t worry the recipe is for 2 whole potatoes….sorry for the confusion