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.
|4||large baking potatoes (about 12 ounces each)|
|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|
|1/4 teaspoon||black pepper|
|1/4 cup||thinly sliced green onions|
|2||bacon slices, cooked and crumbled|
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.