Over-stuffed baked potatoes with bacon, cheddar & black garlic

Preperation Time:  25 minutes | Bake Time:  50 – 65 minutes | Servings:  4-6

Ingredients:

• 4 large baking potatoes, washed and dried
• Olive oil
• 8 pieces thick-sliced bacon
• 2 black garlic cloves
• 1 large yellow onion, thinly sliced
• ½  cup butter, cut into pieces
• 1 (3 ounce) package cream cheese, softened
• 1 ½ cups grated cheddar cheese
• ½ cup sour cream
• 2 tablespoons chopped green onions
• ½  teaspoon salt
• ¼ teaspoon fresh ground black pepper

Instructions:

1. Preheat oven to 350 degrees.
2. Line a baking sheet with aluminum foil.
3. Rub potatoes with olive oil to coat skins. Place on prepared baking sheet.
4. Bake for approximately 55-65 minutes, or until potatoes are fork tender.
5. Cool until easy to handle.
6. In a large skillet, cook bacon over medium heat for 15 minutes or until crispy and brown.
7. Remove bacon and crumble; set aside.
8. Add onion; cook, covered, over medium-high heat for 20 minutes; stirring occasionally.
9. Cut a thin slice off top of each potato lengthwise; using a melon baller or spoon, scoop out pulp, leaving 1/4″ thick shells.
10. In a medium bowl, combine potato pulp, butter, and cream cheese. Using a potato masher, mash potato mixture until butter and cream cheese are melted.
11. Add reserved bacon, onion, black garlic, 1 cup of cheese, sour cream, green onion, salt, and pepper; stir to combine well.
12. Spoon potato mixture into potato shells.
13. Return filled shells to prepared baking sheet. Return potatoes to oven, and bake for 20-25 minutes, or until lightly browned and bubbly.
14. Remove from oven and top with remaining 1/2 cup cheese.
15. Serve immediately.
16. Garnish with additional crumbled bacon and green onion if desired.

Enjoy your meal!