4 Idaho Baking Potatoes
½ cup melted butter
1 cup sour cream
1 ⅓ cup shredded Colby-Jack Cheese, divided use
½ teaspoon kosher salt
½ teaspoon granulated garlic
¼ teaspoon fresh ground pepper
1 pound cooked ground beef (I seasoned mine with ½ teaspoon salt, ¼ teaspoon garlic)
½ cup barbecue sauce
6 slices bacon, cooked and crumbled
2 green onions, sliced
Preheat oven to 400° F.
Scrub potatoes until clean and dry them.
Place on a baking sheet and bake one hour or until potatoes are cooked through.
Remove from oven and place on a wire rack to cool slightly.
Lower oven temperature to 375° F.
Cut potatoes lengthwise about ¾ of the way through, leaving them attached on the bottom. Scrape insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
Spoon filling into potato shells and place on a baking sheet.
Toss ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon and green onions.
Bake for 20 to 25 minutes or until potatoes are heated through and cheese is melted.