Twice Baked Potatoes

Preheat oven to 375°F. Bake potatoes for 45–60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.

In a large bowl add the sour cream, butter, Monterey Jack, 2/3 cup cheddar cheese, garlic powder, onion powder, salt and pepper, and milk.

Cut 1/4 inch off the top of the potato, creating a opening. Gently scoop out cooked potato, leaving 1/3 inch shell all the way around. Add scooped-out potatoes to the bowl with the other ingredients and use a handheld mixer to blend until smooth. The amount of milk may vary slightly so add a little at a time until mixture is creamy.

Scoop mixed potatoes back into the shells. Top with a sprinkle of remaining cheddar cheese. Bake at 375°F for 15–20 minutes. Remove from oven and top with bacon, scallions and chives.