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Cheesy Twice-Baked Potatoes
Cheesy Twice-Baked Potatoes
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Creamy, cheesy twice-baked potatoes with 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
  • 1.5 cups shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 0.25 cup chopped green onion, divided
  • ground black pepper to taste
  • 4 slices cooked bacon, crumbled
  • 1 pinch paprika, or to taste
Instructions:
  • Preheat the oven to 425°F (220°C) for perfect baking results.
  • Coat potatoes in olive oil and sprinkle with salt; pierce each with a fork multiple times and place on baking sheet spaced 6 inches apart.
  • Bake in a preheated oven until fork-tender, about 50 to 60 minutes. Remove from oven and let cool until easy to handle, while keeping the oven at 425 degrees F (220 degrees C).
  • Cut potatoes in half lengthwise and carefully remove the potato from each half, leaving a 1/4 inch border of potato attached to the skin.
  • In a large saucepan over medium-high heat, melt butter until sizzling. Saute garlic until fragrant, about 1 to 2 minutes. Combine scooped potato, Monterey Jack cheese, sour cream, and most of the green onion with the garlic and butter. Cook and stir until heated and smooth, approximately 5 minutes.
  • Fill the potato skins with the potato mixture and place them on the baking sheet.
  • Bake in the oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining green onion, bacon, and paprika before serving.

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