Everyday Meals

Cheesy Twice-Baked Potatoes


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

  • 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.

  • Cook's Note:

    After all ingredients are added to saucepan, you can also heat thoroughly on stove top stirring continuously so as to not burn. This will shorten the final bake time.

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