Lunch: Loaded Baked Potatoes with Bacon and Cheddar

Recipe by Anna Watson Carl We're still drooling over these stuffed spuds.

Ingredients

4 large russet potatoes
1/4 c. Country Crock Original
1/4 c. sour cream
1/4 c. Chopped chives
2 scallions, thinly sliced, white and green parts divided
3/4 c. Grated Cheddar
6 slices crispy bacon, crumbled
kosher salt
Black pepper

Instructions

Preheat oven to 400 degrees F. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.
Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl. Add Country Crock Original, sour cream, chives, the scallion whites, half the cheddar, and half the bacon. Season with salt and pepper.
Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon.

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