ultimate loaded twice-baked potato

How To Make ultimate loaded twice-baked potato

• Step 1
  Bake the potatoes @ 350 degrees for 40 minutes or until soft.
• Step 2
  Fry the bacon on med. heat until crispy. Allow bacon to cool, then crumble. Set aside. Drain off some of the grease, retaining the equivelant of 1 1/2 TBLS.
• Step 3
  Slice Potatoes in half after they are cool. Dip out the insides, leaving about an 1/8 inch layer of potato on the skins.
• Step 4
  On med./low heat, sautee the chopped yellow onions and minced garlic in the bacon grease for about 3 minutes. Scoop out onion with slotted spoon onto a plate, covered with paper towel. Add butter sour cream, and cream cheese. Mix well. Next, add milk and mix well until texture is consistant.
• Step 5
  Next, add the sauteed onions & garlic, seasoned salt, salt, and black pepper. Mix well. Add the bacon and half the shredded cheddar cheese, (1 1/2 cups) and a 1/2 cup of chopped green onion. Mix well.
• Step 6
  Stuff the potatoes with mixture, then add the remaining cheddar cheese on top of potatoes. Bake @ 350 degrees for 15 minutes.
• Step 7
  Garnish with paprika and an extra pinch of chopped green onion if you have some left over.
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