Creamy Cheesy Twice-Baked Potatoes

Indulge in these decadent twice-baked potatoes, enriched with the creamy tang of sour cream and the richness of Monterey Jack cheese.

Ingredients

4	large baking potatoes
2	teaspoons olive oil
2	teaspoons salt
1	tablespoon butter
4	minced garlic
1 ½	shredded Monterey Jack cheese
½	cup sour cream
¼	cup chopped green onion, divided
	ground black pepper to taste
4	cooked bacon, crumbled
1	pinch paprika, or to taste

Instructions

• 1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Begin by preparing the potatoes. Rub them with olive oil and salt, then pierce each one several times with a fork. Arrange them on a baking sheet, ensuring they are spaced about 6 inches apart.
  3. Bake the potatoes in the preheated oven until they are easily pierced with a fork, which should take approximately 50 to 60 minutes. Once done, remove them from the oven and allow them to cool until they are cool enough to handle, while maintaining the oven temperature at 425 degrees F (220 degrees C).
  4. Next, halve the potatoes lengthwise and carefully scoop out the potato from each half, leaving about 1/4 inch of the potato attached to the skin all around.
  5. In a large saucepan over medium-high heat, melt the butter. Add the minced garlic and sauté until fragrant, typically 1 to 2 minutes. Mix in the scooped potato, Monterey Jack cheese, sour cream, and most of the chopped green onion, combining it with the garlic and butter. Cook and stir the mixture until it is heated through and smooth, for about 5 minutes.
  6. Fill the potato skins with the creamy potato mixture and place them back on the baking sheet.
  7. Bake the stuffed potatoes in the oven until they are heated through, which should take around 15 to 20 minutes. Finally, garnish them with the remaining green onion, crumbled bacon, and a sprinkle of paprika.

Jul 20, 2024