Loaded twice-baked potatoes with garlic-herb-butter, pesto and avocado.

Ingredients for 8 servings:

                   4 medium-sized russet potatoes

½  stick Kerrygold garlic and herb butter (found at Safeway, Albertsons etc…)

½ stick salted butter

½ cup Philadelphia cream cheese OR 3/4 cup sour cream

2 tbsp of your preferred store-bought pesto. (A table spoon is just your ordinary sized spoon for eating)

1 avocado.. 2 if you REALLY like avocado

1 bundle green onions

8 strips of thick-cut bacon (Alt: One portabella mushroom, halved, then cut into thin strips)

1 package of Colby-jack or Monterey-jack cheese (Tillamook is my favorite; cheese will be to taste… I like a dump-truck load)

Extra virgin olive oil

SPICES (and herbs): Salt, Pepper, Garlic-powder, Cumin, Thyme

Directions:

1.     Pre-heat oven to 375 degrees.

2.     Put a layer of aluminum foil over a baking / cookie sheet.

3.     Clean the potatoes then pierce with a fork about 6 times on each side of the potato.

4.     Lightly coat the skin of each potato with extra-virgin olive oil

5.     Sprinkle both sides of the potato with sea-salt, pepper and garlic powder)

6.     Place potatoes on your covered baking sheet and bake in the oven for 120 min.

7.     When the potatoes are half-way done, cut the slices of bacon into inch-sized squares and then cook on medium/high heat until crispy. (ALT: Sautee the portabella strips with a bit of butter or olive oil until tender).

8.     Crumble up bacon and put on a paper towel to de-grease. (ALT: Put portabella strips on a paper towel to de-grease.)

9.     When the potatoes are done baking for 120 min, pull out of the oven and let stand until cool enough to touch. LEAVE OVEN ON… Then slice the potatoes in half.

10.             Scoop potato flesh out of potato skins into a mixing bowl.

11.             Once you’ve scooped the potato flesh in a mixing bowl, combine cream cheese (sour cream), avocado, pesto, garlic-herb butter, salted-butter, herbs and spices (to taste) until well blended and creamy.

12.             Using a table spoon, scoop mix evenly into the potato skins.

13.             Place potatoes back in the oven at 375 degrees and bake for an     additional 20 minutes.

14.             Take potatoes out of oven, then top with cheese, green onions and EITHER bacon, OR portabella strips TO TASTE. 

15.             Place back in the oven for an additional 5 minutes. If you would like the cheese to be a bit browned, BROIL for an additional 45 seconds)

16.             ENJOY!  SALIVATE! DEVOUR! ENJOY!