Celebrate Game Day with Local Potatoes

Loaded Baked Purple Viking Potatoes

TOTAL TIME: 1:20

PREP: 0:15

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 4 large local purple viking potatoes (from Ivan's Farm - only .99 per pound!)

• 1/4 c. Organic Valley pasture butter (substitute Earth Balance organic buttery spread)

• 1/4 c. Organic Valley sour cream (Flyer price $3.39!)

• 1/2 c. freshly chopped organic green onions, thinly sliced, white and green parts divided

• 3/4 c. shredded Tillamook sharp cheddar

• 1/4 c. Sartori shredded parmesan or asiago cheese

• 6 slices crispy Niman Ranch Applewood smoked bacon, crumbled

• kosher sea salt

• Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.

2. Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add butter/buttery spread, sour cream, green onion whites, half the cheddar, and half the bacon. Season with salt and pepper.

3. Spoon the 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, remaining bacon, and sprinkle with parmesan/asiago cheese.