Creamy-Cheesey Twice Baked Potato

Prep - 5 mins
Cook time - 1 hour 5 mins
Total - 1 hour 10 mins

Ingredients:

1 large Idaho Potato, washed
1 Tbsp bacon bits
1 Tbsp + 1 Tsp Cheddar cheese (or whatever cheese you desire), 1 1/2 tsp reserved
1 Tbsp butter
1 oz cream cheese, room temperature
2 Tbsp sour cream
2 Tbsp milk
1 1/2 tsp parsley flakes
1 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste

Directions:

Preheat oven to 425 degrees F. Bake potato on a sheet pan for 1 hour or until a fork can easily slide into the potato without resistance. Set aside

In a mixing bowl combine the cheese, milk, sour cream, butter, bacon and seasonings, mixing well. Set aside

When the potato is cool enough to handle split it in half length-wise and scoop out the innards of the potato, making sure not to tear the potato's skin. Add the potato innards to the cheese mixture and stir well to combine.

Restuff the potato skin, and top with the reserved cheese. Place the potato back on the the sheet pan and return it to the oven at 350 degrees or until the potato is warmed through and the cheese is melted.


Note: Instead of using onion powder, you can use finely chopped green onion or chives and omit the parsley if chives are used. For the veggies out there, you can omit the bacon bits.