Loaded Baked Potatoes
With cream cheese and feta, then topped with bacon - these are the best. They freeze well for a quick add on to any meal. To reheat, put frozen potato on baking sheet and put in oven. Then turn on oven to 350°. Bake for 20-30 minutes until hot.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | large baking potatoes (about 12 ounces each) |
| 1/2 cup | milk |
| 1/3 cup | (3 ounces) cream cheese, softened |
| 1/2 cup | (2 ounces) crumbled feta cheese |
| 2 tablespoons | minced fresh or 2 teaspoons dried oregano |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 1/4 cup | thinly sliced green onions |
| 2 | bacon slices, cooked and crumbled |
Directions:
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.
Source: myrecipes.com
