Four Cheese Two Time Baked Potato

• 4 russet potatoes large Washington
• oil
• 1/2 cup butter
• 3 tablespoons asiago cheese shredded
• 3 tablespoons shredded Monterey Jack cheese
• 3 tablespoons cheese Rondele
• 2 tablespoons green onion sliced
• 2 slices bacon crisp-cooked and crumbled
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper freshly
• 1/4 teaspoon onion granules
• 1/8 teaspoon garlic granules
• 1/8 teaspoon white pepper
• 4 tablespoons parmigiano reggiano cheese shaved
• 2 teaspoons chives minced

1. Preheat oven to 200u0b0C
2. Scrub potatoes with a vegetable brush under cold running water. Brush or rub each potato with about 1 teaspoon oil. Bake until tender when pierced with a fork, about 1 hour and 15 minutes
3. Remove from oven and cool slightly. Reduce oven temperature to 175u0b0C Cut each potato in half lengthwise and scoop out centers, leaving a shell about 1/4-inch thick. Arrange shells on baking sheet
4. In large mixing bowl, with paddle blade of electric mixer, or use a potato masher, mix scooped our potato and butter until blended. Add all remaining ingredients and beat or mash until smooth
5. Refill the potato skins with all the mashed potato. Put stuffed potato halves on baking sheet and bake until tops are golden brown, about 13 minutes. To serve, sprinkle with Parmigiano-Reggiano cheese and chives

potatoes, oil, butter, asiago cheese, shredded monterey jack cheese, cheese, green onion, bacon crisp, salt, ground black pepper, onion granules, garlic, white pepper, parmigiano reggiano cheese shaved, chives

Taken from www.yummly.com/recipe/Four-Cheese-Two-time-Baked-Potato-1046468 (may not work)