22 Servings 70 min Cook
3 Potato large (3" to 4-1/4" dia) Russet Potatoes
1 Cup White Beans
1/4 Cup Lowfat Milk
0 Tsp Garlic Powder
0 Tsp Salt
2 Tbsp chopped Onions
2 Tbsp Red Bell Pepperr
1/4 Tsp Paprika
1/2 Tsp Seasoning
1 Dash Pepper
Preheat oven to 375 degrees F.
Cook bacon to desired crispiness is reached.
Drain and chop; set aside.
Clean potatoes and pre-bake for 30-40 minutes, or until tender.
Let potatoes rest, then cut each potato in 1/2 and scoop out insides into large bowl.
Place skins cut side down on baking sheet and lightly butter then salt skins with course salt.
Bake for 10 minutes.
While skins bake, mix together potato mash, 1/2 of the diced bacon, 4 tbsp butter, sour cream, 4 oz cheddar, salt, pepper, and 2 tbsp of the chives until butter is thoroughly melted, and potato mix is smooth.
Let skins rest, then add mixture level to skin edge, top with remaining cheddar, chives and bacon, then bake for another 15-20 minutes (or until cheese is melted).