Smokehouse Bacon Twice Baked Potatoes
8
servings20
minutes90
minutesIngredients
- 4
russet potatoes
Olive oil
Salt for sprinkling potatoes
- 1/3 cup
sour cream
- 2 Tbsp
butter
- 1/2 cup
Monterey Jack, finely shredded
- 1 cup
cheddar, finely shredded (reserve 1/4 cup for the tops)
- 1/4 tsp
garlic powder
- 1/4 tsp
onion powder
- 1/4 tsp
salt
- 1/4 tsp
pepper
- 1/4-1/3 cup
milk
- 2 slices
crispy cooked bacon chopped
- 1
scallion, thinly sliced
Directions
Preheat oven to 350 degrees.
Dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt.
Place them uncovered on a baking sheet.
Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed.
Remove from oven and allow to cool enough to handle them.
In a large bowl, add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt and pepper.
Cut potatoes in half lengthwise and gently scoop out the cooked potato leaving 1/3 inch shell all the way around.
Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth.
Add milk; the amount of milk may vary slightly so add a little at a time until the mixture is creamy.
Scoop the mixed potatoes back into the shells.
Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes.
Remove from oven and top with bacon and scallions
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