These potatoes can be made ahead and frozen until ready to be re-warmed.
6 Russet potatoes, cleaned
6 Slices bacon, chopped
1/2 cup sour cream
1/2 8-ounce package cream cheese, softened
1 tablespoon butter
2 tablespoons chives, chopped
2 stalks green onions, chopped
2 tablespoons parsley, chopped
Salt and pepper
Pierce each potato with a fork. Bake potatoes in a 350 degree oven for 45 minutes, or until tender. Let cool. In frying pan, cook bacon until crisp, about 3 minutes. Drain. Once potatoes are cool, slice the top off of each potato horizontally. With a small spoon, scoop out inside of potato, reserving the insides. Add potato insides to mixing bowl. Mash potatoes with potato masher. Add sour cream, cream cheese and butter. Mix well until smooth. Add bacon, chives, and green onions to the potato mixture. Add parsley to mixture. Add salt and pepper and mix well. Fill each potato skin with potato mixture. Place potatoes on baking sheet and bake at 375 degrees until golden brown on top, about 20 minutes. Serve.
