Well, this recipe, I actually learned from a close friend of mine. Ever since I learned to make this, I make a big batch of it and everyone seems to enjoy it. Hope you enjoy this simple recipe as well!
6 large baking potatoes
1 lb bacon
2 cups butter
1 cup cheddar
1 cup monterrey jack
1 cup sour cream
1/2 cup cheddar & monterrey jack
salt and pepper to taste
Before you start, preheat the oven at 375. While that is preheating, start washing the potatoes. I tend to just use my hands and rub my fingers around each potato.
Place the potatoes into the oven. Notice that I am not covering them with the foil like I normally would. This is a trick I actually learned from MC's mom. If you bake potatoes this way, you end up with a crispy skin around the potato. Allow this to bake for about 1 hour. Check to make sure its soft to the touch. I normally place a fork into the potato. Flip the potatoes and allow to cook another 30 minutes to an hour (or allow to cook until rather tender).
Take out the potatoes and allow to cool for about 15 minutes. Slice each potato in halves. Notice it will be steaming hot. Allow to cool for an additional 5 minutes.
In a large bowl, place the butter. Start to scoop out the meat of each potato and place into the bowl. Make sure you have the skin intact. Mash the potatoes and butter until creamy.