Cheesy Bacon Stuffed Potatoes

adapted from: Paula Deen

2 Lbs. Yukon Gold potatoes

8 oz. cream cheese, softened

1 c. sour cream

1/2 c. cooked bacon

2 tsp. roasted mashed garlic

1 1/2 tsp. salt

1/2 tsp. black pepper

1/4 c. grated Cheddar cheese

1/4 c. grated Monterey cheese

3 Tbl. chopped green onion, opt.

Preheat oven to 400 degrees. Line a baking sheet with foil. Boil potatoes until tender, about 8 minutes. Drain and let cool. Cut in half crosswise. Cut a thin slice off the round end, so it will stand up-right. Scoop out pulp, leaving a 1/4 inch border around the edge. Combine with all ingredients, reserving 1/4 cup bacon for topping. Spoon mixture into potato shells. Place on baking sheet. Top with remaining bacon. Bake about 20 minutes. Garnish with green onions and reserved bacon. Yield: 2 dozen appetizer servings.

Jenn's Notes: I used small Russet potatoes and baked them in the oven for about and hour, until then were tender (instead of boiling them). I let cool slightly, then I cut in half lengthwise and scooped out the pulp and combined with the remaining ingredients. I just squeezed the roasted garlic right into my bowl. I also added a little seasoned salt to mine and used less regular salt. I stirred all the ingredients together and left it somewhat chunky. If you want it to be smooth, you could always mash everything together with a potato masher. I did not garnish mine with green onions.

How to roast garlic: Preheat oven to 400 degrees. Remove several layers from the garlic head. Using a sharp knife, cut off the top, exposing the garlic. Place in foil. Drizzle with a little olive oil and season with a little salt and pepper. Seal tightly with foil and bake 30-35 minutes. Here is a great blog that explains how to roast garlic.