Prep: 15 minutes

Cook: 1 hour & 15 minutes

Makes: 4 - 8 servings

4 medium potatoes
2 tablespoons Garlic Infused Olive Oil
pinch kosher salt

Filling:

2 tbsp Garlic Infused Olive Oil
1 tbsp Oregano White Balsamic
1 cup shredded sharp cheddar cheese
Pinch kosher salt
Pinch pepper

Topping:

Bacon, diced
1/4 cup sour crème
1 bunch green onions (finely chopped)
Pre-heat oven to 400° and line a baking sheet with parchment paper.
Rinse potatoes and pierce the skins several times each with a fork. Place the potatoes on a baking sheet, brush with Garlic Infused Olive Oil and sprinkle with salt. Bake for one hour.

Cool the potatoes enough to handle. Cut each in half and scoop out most of the inside of the potato, leaving enough that the skins won’t tear. Mash in a large bowl. Stir in the Garlic Infused Olive Oil, Oregano White Balsamic, cheddar cheese, salt and pepper, and stir until melted and smooth.

Scoop the filling back into the potato skins. Bake at 375° for 10 – 15 minutes to brown the filling. Top with bacon, a dollop of sour cream, and green onion. Serve and enjoy!