Ingredients
Directions
1.
SCRUB potatoes thoroughly with a brush; PAT dry; PRICK potatoes several times with a fork.
2.
BAKE potatoes in a 425F oven until tender, about 40 to 60 minutes.
3.
In the meantime, FRY bacon slices until crisp; DRAIN; CRUMBLE; SET aside.
4.
LET baked potatoes stand two minutes; CUT each potato in half lengthwise.
5.
With a spoon, SCOOP pulp out of each potato, leaving about a 1/4-inch thick shell; PLACE pulp in a large mixing bowl; ADD butter and whipping cream.
6.
Using a mixer on low speed; BEAT until fluffy; STIR in sour cream, onions, both cheeses, garlic salt and pepper.
7.
SPOON mixture back into shells; PLACE shells in a baking dish.
8.
In a 400F oven, BAKE, uncovered, until thoroughly heated, about ten minutes.