Probably can't tell I am an Über Fan of Ree Drummond AKA The Pioneer woman. This is a great recipe and very easy too! Make sure the potatoes are baked really well the first time or they will be hard to scoop out.
Rinse and dry the potatoes; place potatoes on a baking sheet.
Drizzle the olive oil over the potatoes and massage to coat. And don’t get too attached- you know how this will end.
Bake for 35 to 40 minutes, or until the potatoes are tender.
Set aside for 15 minutes.
Place the sour cream, cream cheese, Monterey Jack cheese, chives, pressed garlic, salt and pepper in a mixing bowl.
Cut each potato in half lengthwise.
With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin.
Add the potato pulp to the mixing bowl with the other ingredients.
Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth.
Taste and adjust the seasoning; be sure to salt it adequately.
Spoon the mixture back into the potato shells.
At this point, you can flash freeze the potatoes if you want:
Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so then simply throw them into a couple of large Ziploc bags, seal tightly, and freeze until you need them.
When you’re ready, bake the potatoes in a 375 degree Fahrenheit oven until thoroughly warmed through.
The potatoes will soften, “melt”, and fill the potato shells as they bake. Yummmmmm.