Extra Cheesy & Creamy Twice Baked Potatoes

1. Start by washing 6 pounds of large Russet potatoes.
2. Coat them in bacon drippings, then sprinkle on some salt.
3. Bake on a wire rack at 425 degrees Fahrenheit for 70 minutes.
4. While potatoes bake, shred 21 ounces of cheddar cheese (2 blocks of Black Creek Cheddar Cheese with Parmesan notes and 1 block of Black Creek Extra Sharp Cheddar).
5. When the potatoes are done, cut them lengthwise and scoop out the flesh into a bowl.
6. Throw the potato skins back in the oven for another 10 minutes to crisp up.
7. Mash 6 tablespoons of melted butter into the scooped-out potato flesh.
8. Add 1/2 cup of heavy whipping cream, 4 ounces of softened cream cheese, 1 cup of sour cream, half of your shredded Black Creek Cheddar Cheese, 2 teaspoons of minced garlic, 1/3 cup of sliced green onion, and 12 ounces of crispy bacon to the potato mixture.
9. Season the mixture with smoked paprika, salt, and pepper to taste.
10. Stuff each crisped potato skin with the mixture.
11. Top the stuffed potatoes with the remaining half of your Black Creek Cheddar Cheese.
12. Bake these in the oven at 400 degrees Fahrenheit for another 20 minutes, or until the cheese is cooked to your liking.
13. When they’re done, top them off with extra sliced green onion and some smoked paprika.
14. Enjoy this holiday season!