Served at the 2014 Say Cheese Wine Trail
4 large russet baking potatoes
8 slices bacon
1 cup sour cream
4 oz. cream cheese
½ cup half ‘n half (or milk)
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded sharp cheddar cheese, divided
8 green onions, sliced, divided
Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour (more if very large). Meanwhile, fry bacon until evenly brown, drain, crumble and set aside.
Remove potatoes from oven when done, and let cool for 10-15 minutes. Slice potatoes lengthwise and scoop the flesh into a large bowl, set skins aside. To the potato flesh, add sour cream, cream cheese, half and half, butter, salt, pepper, ½ of the cheddar cheese, half of the bacon and ½ of the green onions. Mix well. Spoon into potato skins and top with remainder of cheese, green onions and bacon. Return to oven and bake an additional 15 minutes.
Pair this wonderful side with a bottle of our River Mist for a wonderful addition to your meal.
Ultimate Twice Baked Potatoes, Bias Winery
