Recipe courtesy of Jackie Meiborg
Save Recipe Print
Total:
1 hr 25 min
Prep:
25 min
Cook:
1 hr
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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Baked Potato Wedges

Recipe courtesy of Ina Garten

Bourbon Baked Beans

Recipe courtesy of Sandra Lee

Baked Caprese Salad

Recipe courtesy of Giada De Laurentiis

Chicken Baked in Cornflake Crumbs

Recipe courtesy of Trisha Yearwood

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Parsley-Dill Potatoes

Recipe courtesy of Rachael Ray

Goat Cheese Mashed Potatoes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.