Twice Baked Potatoes
Ingredients
| 4 | large Idaho potatoes | | 1 Tablespoon | Market District extra virgin olive oil |
| 1/4 Cup | Market District flavored cream cheese |
| 1/2 Teaspoon | garlic powder or onion powder |
| 1 | egg yolk, beaten |
| 2 Cup | blended Swiss/Cheddar/Colby Jack cheese, shredded and divided |
| to taste | Sea salt and fresh ground black pepper |
| - | Cooking spray |
Directions
Preheat oven to 400 degrees Fahrenheit. Wash and dry potatoes, poking a few holes in them with a fork. Lightly spray baking sheet with cooking spray. Rub entire surface of each potato with olive oil and place on sheet. Bake for 1 hour. Let potatoes cool slightly and preheat broiler to high. Cut a ¼-inch slice from the top of each potato. Using a small spoon, scoop out the centers, leaving a ½-inch-thick potato shell. Place scooped centers into a mixing bowl. Add cream cheese, garlic or onion powder, egg yolk, and 1 cup cheese blend to bowl and whisk to incorporate. Season with salt and pepper to taste. Scoop an equal amount of potato mixture back into each shell and top with ¼ cup cheese. Place stuffed potatoes on sheet and return to oven for 4-5 minutes, until cheese is melted and golden brown.