Twice Baked Potatoes with Pepper Jack Lace
Ingredients
Instructions
Preheat oven to 425°F.
Line baking sheet with parchment paper or foil.
Wash potatoes, then poke them with a fork all over to allow
steam escape while cooking.
Lightly coat each potato in olive oil, then season with salt
and pepper. Place them on the baking
sheet.
Bake potatoes for 30 minutes, then flip them and bake for an
additional 15 minutes, or until they are soft to the touch.
Remove potatoes from the oven. Drop oven temperature to
400°F.
Cut each potato in half, then use a spoon to scoop out most
of the inside of the potato into a medium sized bowl. Try to leave a little bit
of the insides of the potato around the edge of the skin to provide some
structure and stability. Set skins aside.
Add the white cheddar cheese, butter, sour cream, bacon, and
half of the green onions to the bowl of potatoes and mix to combine.
Spoon the potato mixture back into the potato skin shells
and place them back on the baking sheet.
Top potatoes with some of the shredded pepper jack cheese
and place back in oven for 10-15 minutes, or until cheese is golden brown and
the potatoes are reheated through.
Prepare a second baking sheet with parchment paper. Spoon
shredded pepper jack cheese into circles on the parchment paper. Place in oven and bake until golden and
crispy cheese lace is formed, about 5-7 minutes depending on the size of your
spoonfuls.
Remove everything from the oven. Cut each cheese lace round in half and top
each potato with one. Sprinkle the
remaining green onions on top and serve immediately.
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