Cheesy Twice-Baked Potatoes
Description
These twice-baked potatoes are given a creamy and cheesy texture through the addition of sour cream and Monterey Jack cheese.
Ingredients
•
4 large baking potatoes
•
2 teaspoons olive oil
•
2 teaspoons salt
•
1 tablespoon butter
•
4 cloves minced garlic
•
1 1/2 cups shredded Monterey Jack cheese
•
1/2 cup sour cream
•
1/4 cup chopped green onion, divided
•
ground black pepper to taste
•
4 slices cooked bacon, crumbled
•
1 pinch paprika, or to taste
Directions
1
Preheat oven to 425 degrees F (220 degrees C).
2
Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
3
Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
4
Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
5
Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
6
Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
7
Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.