Double Stuffed Baked Potatoes
Creamy double stuffed roasted garlic potatoes with caramelized onions, bacon, and parmesan.
Prep Time:
45
min
Cooking Time:
15
min
Total Time:
60
min
Servings:
4
Ingredients
- 2 Idaho potatoes
- 2 tablespoons vegetable oil
- 1 cup kosher salt
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 cup milk
- 6 slices thick cut bacon, cooked
- 1/2 cup parmesan
- 1 large sliced onion, caramelized
- 6 large roasted garlic cloves
- 2 green onions, sliced
- Sea salt
- Black pepper
Instructions
- Set the oven to 350 degrees.
- Place potatoes on a lined baking sheet and cover with vegetable oil. Now roll in kosher salt and pour leftover on top. (The salt will help to draw out the moisture so the potatoes are lighter and fluffier.) Bake in a 350 degree oven until fork tender and cooked through. Once removed, set the oven to 375 degrees.
- When potatoes are cool enough to touch, cut in half. Using a large spoon tunnel out the center and create a canoe. You want the sides to still stand by themselves so leave a little around the outside.
- Place all insides of the potatoes in a large bowl. Add the butter, sour cream, milk, chopped bacon, parmesan, smashed roasted garlic, and caramelized onion. Mix well. The mixture should be pretty soft. If it is really tight, add a little more milk. We are going to bake this in the oven so you do not want it to be dry.
- Taste for salt and pepper. Fold in 3/4 of the sliced green onions.
- Spoon the mixture back into potato skins. Use all of it piling the filling high. I find it best to place them close together in an ovenproof dish to help from falling over.
- Sprinkle with parmesan and green onions then place in a 375 degree oven. Bake until golden brown on top and heated through.