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


  • 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


  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!

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