Twice Baked Potatoes

• 4 Russet Potatoes
• 1/3 cups Sour Cream
• 2 Tablespoons Butter
• 2/3 cups Shredded Monterey Jack & Cheddar Cheese Blend
• 1 cup Shredded Cheddar, Divided
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/4 cups Milk
• 2 slices Crispy Cooked Bacon, Chopped, For Topping
• 1 Scallion, Sliced Thin, For Topping
• Chopped Chives, For Topping (optional)

1. Preheat oven to 375u0b0F. 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.
2. In a large bowl add the sour cream, butter, Monterey Jack, 2/3 cup cheddar cheese, garlic powder, onion powder, salt and pepper, and milk.
3. Cut 1/4 inch off the top of the potato, creating a opening. Gently scoop out cooked potato, leaving 1/3 inch shell all the way around. Add scooped-out potatoes to the bowl with the other ingredients and use a handheld mixer to blend until smooth. The amount of milk may vary slightly so add a little at a time until mixture is creamy.
4. Scoop mixed potatoes back into the shells. Top with a sprinkle of remaining cheddar cheese. Bake at 375u0b0F for 15-20 minutes. Remove from oven and top with bacon, scallions and chives.

potatoes, sour cream, butter, shredded monterey, cheddar, ubc, ubc, ubc, ubc, ubc, bacon, scallion, chives

Taken from tastykitchen.com/recipes/sidedishes/twice-baked-potatoes-9/ (may not work)