Cheesy Bacon Stuffed Mini Potatoes

2 dozen appetizer servings

2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/2 cup cooked, crumbled applewood smoked bacon, divided
2 teaspoons roasted mashed garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/4 cup finely grated sharp Cheddar cheese
1/4 cup finely grated Monterey Jack cheese
3 tablespoons chopped green onion, plus more for garnish

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

In a large Dutch oven, place the potatoes and enough water to cover
and bring to a boil. Boil until just tender, about 8 minutes. Drain
and let cool. Cut the potatoes in half crosswise. Cut a thin slice off
the round end of each potato half to stand upright. Using a melon
baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick
shell. Reserve the potato pulp.

In a medium bowl, combine the potato pulp, cream cheese, sour cream,
1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato
masher until well combined. Stir in the Cheddar cheese, Monterey Jack
cheese and green onions.

Sprinkle the insides of the potato shells with the remaining 1/2
teaspoon salt. Spoon the potato mixture evenly into the potato shells
and top with the remaining 1/4 cup bacon. Place the stuffed potatoes
on the prepared baking sheet and bake until lightly browned, about 20
minutes. Garnish with green onions and freshly ground pepper, if
desired.