1 ½cupsshredded cheese(divided into 1 cup and ½ cup), we used Cooper® Sharp Yellow Pasteurized Process American
garnishchives, crumbled bacon
Preheat oven to 400 degrees F.
Wash potatoes and pat dry. Lightly coat them with olive oil, sprinkle with some salt and pierce them a few times with a fork. Place on a parchment lined baking tray and bake for 55 to 60 minutes, or until they are fork tender.
Remove the potatoes from the oven and adjust the temperature to 350F.
When the potatoes are cool enough to handle, slice them in half and scoop out the inside, leaving a little bit around the edges to give them some stability.
In a bowl, mash together the potato you scooped out, the cream cheese, butter, garlic powder, salt, and pepper. Mix in 1 cup of the Cooper® shredded cheese.
Spoon the mashed potato mixture back into the potato skins and sprinkle with the remaining ½ cup of shredded cheese.
Return the potatoes to the oven and bake for 20 to 25 minutes, or until heated through and cheese is melted.
Serve with chives & crumbled bacon.
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