Twice Baked Potatoes-Hi Mountain Style

Makes 4 Servings

Ingredients:

• 4 large Russet potatoes, washed
• 3 Tablespoons olive oil
• 1 stick salted butter at room temperature
• 8 slices of bacon, cooked and crumbled
• 3/4 cup sour cream
• 1 3/4 cups sharp Cheddar cheese
• 1/2 cup whole milk
• 3 Tablespoons Hi Mountain Creamy Chipotle Dip Mix, dry seasoning-not prepared mix
• 1 teaspoon Hi Mountain Trail Dust Western Style Seasoning
• 1 teaspoon salt
• 3 green onions, sliced

Directions:

1. Preheat the oven to 400 degrees F. Pierce potatoes with a knife several times. Rub the potatoes with olive oil and place them on a large cookie sheet. Bake the potatoes for one hour, or until done. 
2. Slice the butter into pieces and put in a large mixing bowl. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
3. When the potatoes are cool enough to handle, cut in half and scoop out the flesh, leaving a thin rim of potato for support. Put the flesh in the bowl with the butter, and put the potato shells on a baking sheet.
4. Smash the potatoflesh into the butter. Then add milk, 1 cup of the Cheddar cheese, the Hi Mountain Creamy Chipotle Dip Mix, Trail Dust Seasoning and salt, and finish smashing to desired consistency.
5. Add the bacon and half of the sliced green onion and mix well. 
6. Spoon mixture into the potato shells and top with the remaining cheese. 
7. Return potatoes to the oven for 15 minutes. Garnish with remaining green onion and serve.