Recipe courtesy of Jackie Meiborg
Total:
1 hr 25 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.

In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.

In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.

Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.

IDEAS YOU'LL LOVE

Twice Baked Potatoes

Recipe courtesy of Food Network Kitchen

Twice-Baked Potatoes

Recipe courtesy of Trisha Yearwood

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Baked Ziti

Recipe courtesy of Ree Drummond

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Baked Ziti with Meatballs

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking