0.5 cup applewood bacon smoked divided crumbled cooked
0.5 teaspoon pepper black freshly ground plus more for garnish
8 ounce cream cheese softened
3 tablespoons green onion plus more for garnish chopped
0.3 cup monterrey jack cheese finely grated
2 teaspoons roasted garlic mashed
1.5 teaspoons salt divided
0.3 cup sharp cheddar cheese finely grated
1 cup cup heavy whipping cream sour
2 pounds yukon gold potatoes ()
Equipment
bowl
baking sheet
oven
potato masher
aluminum foil
dutch oven
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes.
Drain and let cool.
Cut the potatoes in half crosswise.
Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, cream cheese, sour cream, 1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the Cheddar cheese, Monterey Jack cheese and green onions.
Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup bacon.
Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned, about 20 minutes.
Garnish with green onions and freshly ground pepper, if desired.
