Twice Baked Potatoes

INGREDIENTS:

4 russet potatoes, about 2 pounds
1/2 cup sour cream
1/2 cup half and half or whipping cream
2 tablespoons diced green onions
1/4 cup cooked bacon, chopped
1 1/2 cups shredded cheddar cheese, divided
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt

DIRECTIONS:

Preheat the oven to 425°F and scrub the potatoes clean under cold water. Pat them dry and place them on a baking sheet, leaving space between each one. Poke each potato several times with a fork and bake for 45 to 60 minutes, until tender and easily pierced with a fork.
Remove from the oven and let cool slightly. Cut each potato in half lengthwise and scoop out the insides, leaving a thin layer inside the skins for structure. Place the scooped-out potato in a large bowl and mash until smooth.
Add the sour cream, half and half, salt, pepper, and garlic salt, mashing until creamy. Stir in the green onions, chopped bacon, and 1 cup of the cheddar cheese until evenly combined. Spoon the filling back into the potato shells and arrange them on a baking sheet.
Reduce the oven temperature to 350°F, sprinkle the tops with the remaining cheese, and bake for 15 to 20 minutes, until the cheese is golden and the potatoes are heated through. Serve warm, garnished with a touch of green onion or a little extra bacon if desired.