Growing up we always had cookouts on the weekends. Paula, Jimmy and the boys would come over and those were always such good times. Mom and Paula would get in the kitchen and make all of the fixins for the dinner. Dad and Jimmy would be in charge of charcoaling the meat. The kids would play in the yard waiting like little heathens and heathenetts for the dinner bell to ring. Mom and Paula made these potatoes for us a lot. It was always such a treat when we had these.
Double Baked Potatoes
4 large russet potatoes
Olive oil, for coating potatoes
6 tablespoons butter
½ cup sour cream
½ cup mayonnaise
3 tablespoons heavy cream
¼ cup chopped green onion
Salt, pepper and garlic powder
½ pound bacon, cooked, drained and crumbled
1½ cup grated Monterey Jack cheese, divided
Preheat oven to 350 degrees. Coat the potatoes with olive oil and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes or until very soft. Allow to cool. Cut potatoes in half, lengthwise. Scoop potatoes from the skin into a large bowl. Mash the potatoes with a potato masher, add butter. In a separate bowl combine sour cream, mayonnaise, cream, green onion, salt, pepper, garlic powder, bacon and ¾ cup of cheese. Fold sour cream mixture in with potatoes. Taste potato mixture and season to taste. Scoop the potato mixture into the shells. Line a broiler pan with aluminum foil. Place potatoes on broiler pan and return to oven for 30 minutes. Remove pan and add remaining cheese to the top of the potatoes. Bake until cheese has melted and potato mixture is heated throughout. These can be made ahead of time and can be frozen.