Twice-Baked Loaded Potatoes

Makes 10-12 servings.

6 medium-large red potatoes
1 c. low fat sour cream
1 c. reduced-fat shredded cheddar or colby jack cheese, plus some for topping
6 slices cooked low sodium bacon, crumbled
1/4 stick butter
1 tsp. Tony Sachere's Creole Seasoning
2 cloves fresh minced garlic
1 tsp. fresh ground pepper
1 tsp. minced onion OR 1/2 small sweet onion, like Vidalia, chopped fine
Butter wrapper

1. Preheat oven to 350. Wash & pat dry potatoes, prick several times with a fork. Wipe down outside of each potato with butter wrapper. Sprinkle Tony Sachere's on every side, making sure it sticks to potato. Wrap in a square of aluminum foil & bake on foiled cookie sheet until done, about 25 minutes. Allow to cool slightly. Cut into halves.

2. Scoop out inside of warm potatoes using a spoon. Leave enough pulp to keep form inside potato skin. Place in bowl. 

3. Cut butter into small pieces, add to potatoes in bowl. Add garlic, pepper & onion. Using a fork, mix well. Try to smooth mixture out as much as possible.

4. Add 3/4 of cheese & sour cream. Mix well. Fold in bacon.

5. Spoon mixture into potato skins. Mixture will be somewhat lumpy, and will need to be mounded in potatoes to evenly distribute mixture. Top with cheese.

6. Place cookie sheet with loaded potatoes back into oven. Bake just until cheese is melted, about 6 minutes. Serve hot. Enjoy!