Ingredients
6 large russet potatoes
6 tbsp unsalted butter
1 cup shredded pepper jack cheese
1 cup shredded extra sharp cheddar
¼ cup sour cream
1 tbsp minced garlic
1 tbsp slap ya mama seasoning
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp black pepper
½ tbsp garlic herb seasoning
2 tsp cayenne
8 strips cooked, chopped bacon
⅓ cup chives. Chopped
Salt
scallion
Directions
Step 1
Preheat oven to 400 F. Rinse and scrub potatoes thoroughly. Poke holes all over the potatoes with a fork or knife. Sprinkle salt on the potatoes and bake until soft, about 1 hour.
6 large russet potatoes
Salt
Step 2
Cut lengthwise slits into the potatoes and scoop out flesh into a small bowl. Add butter, sour cream, 1/2 cup each of pepper jack and cheddar cheese, all of your seasonings, and mix well. (Do not over mix being sure to maintain some potato chunks.)
6 tbsp unsalted butter
¼ cup sour cream
1 cup shredded pepper jack cheese
1 cup shredded extra sharp cheddar
1 tbsp slap ya mama seasoning
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp black pepper
½ tbsp garlic herb seasoning
2 tsp cayenne
1 tbsp minced garlic
⅓ cup chives. Chopped
Step 3
Add filling back into your potatoes and top with a mixture of pepper jack and cheddar cheese and bacon bits. Broil on 450 F for 2-3 minutes or until the cheese melts.
8 strips cooked, chopped bacon
1 cup shredded extra sharp cheddar
1 cup shredded pepper jack cheese
Step 4
Remove from the oven and top with scallions, serve warm and enjoy.
scallion
