2-4 medium to large russet baking potatoes

2 Tbs. olive oil

1 cup Jarlsberg or Gruyere cheese, shredded (or any good Swiss cheese)

1 cup cheddar cheese, shredded

¾ cup sour cream (plus more for garnish on the side)

1/3 cup heavy cream

½ tsp. salt

1 tsp. black pepper

½ cup scallions, chopped (2 Tbs. reserved for garnish)

½ cup bacon, cooked crisp and crumbled (about 6 slices)

Preheat oven to 375 degrees.

Wash and dry your potatoes.  Poke all over with holes using the tines of a fork.  Brush skin with olive oil and bake for 45 minutes to 1 hours until very soft when pierced with a fork.  Remove from the oven and let cool for 15 minutes until cool enough to hold with your hands.

Scoop the potato out of the skins leaving a shell that will still stand up and hold it’s shape.  Place the warm potato into a large bowl and break up with a fork so they are light and fluffy.

Add the Jarlsberg, ½ cup of the cheddar, sour cream, heavy cream, salt, pepper, scallions, and bacon to the bowl. Mix until well combined but do not over-mix, so that potatoes maintain some texture and 'fluff'... this is one situation where a lot of 'fluff' is a good thing!!

Scoop the filling back into the skins and place in a large baking dish sprayed with non-stick cooking spray.  Top with remaining cheddar cheese and place back in the oven and bake for 20-25 minutes until cheese is melted and filling is hot.  

Garnish with remaining scallions and serve with additional sour cream on the side.




8 Ingredients or less