Twice Baked Potatoes with Cheese and Bacon

Ingredients

• 4 slices bacon crispy cooked chopped
• 0.5 cup fontina shredded
• 1 tablespoon chives fresh chopped
• 1 clove garlic minced
• 2 cups heavy cream 
• 1 cup monterrey jack cheese shredded
• 3 large potatoes peeled quartered
• 2 servings salt and pepper black freshly ground
• 1 tablespoon paprika smoked
• 1 stick butter unsalted cut into cubes

Equipment

• bowl
• sauce pan
• oven
• pot
• ramekin
• potato ricer

Directions

1. Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
2. In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
3. When the potatoes are done, press them through a potato ricer into a large bowl.
4. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
5. Preheat the oven to 350 degrees F.
6. Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika.
7. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.