Twice-Baked Potatoes with Pepper Jack Cheese and Bacon

Name: Twice-Baked Potatoes with Pepper Jack Cheese and Bacon
Yield: Serves 6 to 8
Ingredients: 4 , russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil; 8 strips, bacon, cut cross-wise into 1/4-inch pieces; 4 ounces, pepper Jack cheese, shredded (about 1 cup); 1/2 cup, sour cream; 1/2 cup, buttermilk; 2 tablespoons, unsalted butter, room temperature; 3 , medium scallions, white and green parts sliced thin (about 1/2 cup); 1/2 teaspoon, table salt; , Ground black pepper

Side Dishes
Pork
Potatoes
Super Bowl

Appears in Cook's Illustrated January/February 1999, America's Test Kitchen TV

Double bake the potato shells, choose the right dairy for the filling, and finish under the broiler to make this common side dish even better.

SERVES 6 to 8

TIME 2¼ hours

Twice-Baked Potatoes with Pepper Jack Cheese and Bacon

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