Cheesy Twice-Baked Potatoes

1 . Stage

Preheat oven to 425 degrees F (220 degrees C).

2 . Stage

Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.

3 . Stage

Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).

4 . Stage

Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.

5 . Stage

Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.

6 . Stage

Scoop the potato mixture into the potato skins and arrange onto the baking sheet.

7 . Stage

Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.