Instructions
Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
Plunge the baked potatoes into ice cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2 quart baking dish sprayed with nonstick cooking spray. Top with the remaining cheese, bacon, and green onions.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.
Notes
Use Russet or Yukon Gold potatoes for this recipe.
Plan ahead so there is plenty of time to bake the potatoes.
Once baked plunge the potatoes into ice water making them easy to peel with your fingers.
Any good melting cheese works well with this recipe including cheddar, Monterey Jack, Pepper Jack, Colby Jack, Gouda, or Provolone.
Use good quality smoked bacon and cook it crispy.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat leftovers in the microwave at a reduced power or in the oven at 350 degrees covered for about 30 minutes or until warm.
Nutrition
Calories: 303kcal | Carbohydrates: 25g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 383mg | Potassium: 641mg | Fiber: 2g | Sugar: 2g | Vitamin A: 519IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 1mg
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