Cheesy Twice-Baked Potatoes

These twice-baked potatoes are given a creamy and cheesy texture through the addition of sour cream and Monterey Jack cheese.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 279 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 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.

Step 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).

Step 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.

Step 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.

Step 6

Scoop the potato mixture into the potato skins and arrange onto the baking sheet.

Step 7

Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.