Loaded Twice Baked Potato

Ingredients

4 large russet potatoes

3 tablespoons olive oil

1/2 cup sour cream (more for creamier texture)

4 ounces cream cheese

1/2 cup heavy cream

1/4 cup salted butter

1lb sausage (crumbled)

3 green onions

1/2 shredded cheddar cheese (divided)

1 cup shredded smoked gouda cheese

Preparation

Preheat oven to 425°

Wash and dry potatoes. Pierce with a fork. Rub oil all over the potatoes. Place potatoes on a baking sheet for 45 minutes. The exact time depends on the size. Remove potatoes from the oven. Let stand for 10 minutes. Reduce temperature to 350°. Slice potatoes lengthwise. Spoon flesh into a bowl. Add sour cream, cream cheese, heavy cream, butter, puree scrapple, chopped onions, and 1 1/2 cups of cheese. Mix until creamy. Spoon crumbled sausage into potato skins. Add flesh mixture. Top with remaining cheese and scrapple. Bake for an additional 10 to 15 minutes. Garnish with green onions (optional)