Twice-Baked Potatoes

4 large Russet Potatoes
Olive Oil
1 cup of Colby Jack Cheese, finely shredded
1 cup of Mild Cheddar Cheese, finely Shredded
6 pieces of cooked bacon, chopped
2 tbs of sour cream
Garlic Powder, to taste
Badia Complete Seasoning, to taste
Onion Powder, to taste
Black Pepper, to taste
Seasoned Salt, to taste
Culture Creole Seasoning, to taste
1 stick of butter, melted
4 green onions, diced finely
1 tbs of parsley, diced finely
Parsley, for garnish.
 
Directions:

1. Preheat the oven to 400 degrees Celsius
2. Coat each potato with olive oil.
3. Poke multiple holes, on all sides of the potatoes with a fork.
4. Bake for 1 hour or until softened.
5. Slice the top of each potato off with a knife and discard.
6. Gently scoop the contents of the potato into a bowl.
7. Save each potato skin and set aside.
8. Season the potatoes with the dry seasonings.
9. Add the melted butter, sour cream, green onions, parsley and half of the cheese to the potatoes.
10. Use a spoon to mix potato and toppings together.
11. Use a potato masher to smooth and mix the potatoes even further.
12. Refill each potato skin with the potato mixture.
13. Top each potato with the remaining cheese and bake until the cheeses melt.