Gourmet Twice Baked Potatoes with Bacon and Caramelized Onions

Ingredients

• Russet potatoes (4 large)
• Olive oil (2 tablespoons)
• Bacon (6 slices, chopped)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Sour cream (1/2 cup)
• Cheddar cheese (1 cup, shredded (divided into 1/2 cup and 1/2 cup for topping))
• Green onions (1/4 cup, chopped for garnish)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rub each russet potato with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 1 hour, or until tender when pierced with a fork.
3. While the potatoes are baking, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.
4. In the same skillet, add the diced onions and cook over medium heat until soft and golden, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
5. Once the potatoes are done, carefully cut them in half lengthwise and scoop out the insides into a large mixing bowl, leaving a thin shell.
6. Add the cooked bacon, caramelized onions, garlic, half of the shredded cheddar cheese, sour cream, and salt and black pepper to the potato insides. Mash the mixture until smooth and well combined.
7. Spoon the creamy potato mixture back into the potato shells, mounding them slightly. Top with the remaining shredded cheddar cheese.
8. Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and garnish with chopped green onions before serving.