- 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
- 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 onto 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 onto the baking sheet.
- Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.
04/19/2018
recipepes.com
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455 calories
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