1 cup shredded extra sharp cheddar cheese, divided
¾ cup sour cream
3 tablespoons chopped parsley
4 slices turkey bacon, cooked and crumbled
Preheat oven to 400°F.
Pierce potatoes with a fork, place a microwave-safe bowl, and microwave for 3 to 5 minutes. Once cool enough to handle, carefully slice 5 to 8 slits, about ⅛- to ¼- inch thick, in each potato almost to the bottom.
In a medium bowl, stir together the butter, half of the dips mix and half of the cheese; spread mixture in between each slice of potato. Top with remaining cheddar cheese and bake for 15 minutes or until tender and crispy.
Meanwhile, in a small bowl combine the remaining dips mix with the sour cream.
Allow potatoes to cool slightly, and garnish with parsley, crumbled turkey bacon, and a dollop of the sour cream mixture. Serve warm.
For safe meat preparation, reference the USDA website.