cheesy twice-baked potatoes

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• rub potatoes with olive oil and salt; pierce each several times with a fork and arrange a baking sheet about 6 inches apart.
• 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).
• 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.
• 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.
• scoop the potato mixture into the potato skins and arrange the baking sheet.
• bake in oven until heated through, 15 to 20 minutes. garnish with remaining green onion, bacon, and paprika.