Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 279
- Carbohydrate: 34g
- Fat: 12g
- Fiber: 4g
- Protein: 10g
- Sugar: 2g
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