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1 tsp Kinder’s Woodfired Garlic Seasoning
3 large russet potatoes
8 bacon strips, cooked and crumbled
1 cup sour cream
4 green onions, diced
1 cup shredded sharp cheddar cheese, halved
Step 1
Preheat oven to 400 degrees.
Step 2
Poke potatoes all over with a fork and bake for 1 hour, or until potatoes are cooked through. NOTE: Once a fork can poke easily into the potato, it is cooked through.
Step 3
Remove from the oven and let cool. Once potatoes are cool enough to handle, cut them in half lengthwise and spoon out the middle, placing into a large mixing bowl.
Step 4
Add the Kinder’s Woodfired Garlic Seasoning to the bowl, as well as bacon crumbles, sour cream, green onions and half of the cheddar cheese. Mix thoroughly.
Step 5
Lower oven temperature to 350 degrees.
Step 6
Place potato skins on a sheet pan and fill with mixture. Evenly disperse throughout the 6 potato skins.
Step 7
Top with the rest of the cheddar cheese and bake in the oven for 20 minutes, or until cheese is melted and slightly browned.
Step 8
Serve warm, topped with more sour cream, bacon crumbles and green onions. Enjoy!
Smoky mesquite with sea salt & pepper
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