INGREDIENTS

• 4 medium potatoes

DIRECTIONS

1. Prepare the Ingredients：

   Preheat your oven to 400°F (200°C). Wash and dry the potatoes thoroughly.

2. Prepare the Garlic Butter：

   Mince the garlic using a food processor or a fine grater. Chop the parsley leaves finely.

3. Make the Garlic Butter：

   Mix the garlic, parsley, salt, and black pepper into the softened butter until combined.

   Tip：

   If you prefer a stronger garlic flavor, add more garlic to the butter mixture.

4. Rub the Potatoes：

   Rub the potatoes with olive oil until evenly coated.

5. Roast the Potatoes：

   Place them on the middle rack of the oven and bake for 50 minutes.

6. Cook the Bacon and Onions：

   While the potatoes are roasting, chop the bacon into small pieces and finely dice the onion. Heat a little olive oil in a pan over medium heat. Cook the bacon until slightly crispy, then add the onions and sauté until caramelized.

7. Make the Sour Cream Mix：

   Stir the lime juice into the sour cream and set aside.

8. Cut open the Potatoes：

   Once the potatoes are done, take them out of the oven. Carefully make a slit down the middle of each potato, making sure not to cut all the way through. Using tongs, gently press the sides to open up the potato.

9. Fill the Potatoes：

   Spread some garlic butter on each potato, then spoon a bit inside. Season with a pinch of salt and pepper. Fluff the inside of the potatoes using a fork.

10. Add the Toppings：

    Add a spoonful of the sour cream mix, bacon, onions, and mozzarella cheese to each potato.

11. Bake Again：

    Place the stuffed potatoes back in the oven. Bake at 425°F (220°C) for another 15 minutes, until the cheese is melted and bubbly.

    Tip：

    For extra crispiness, you can broil the potatoes for the last 2 minutes of baking.

12. Serve：

    Remove the potatoes from the oven. Add another dollop of sour cream and a little more garlic butter on top. Serve hot and enjoy!