Twice-Baked Potatoes

Name: Twice-Baked Potatoes
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 6 large baking potatoes; 1/2 cup butter, softened; 3/4 to 1 cup whole milk or heavy whipping cream; 3 tablespoons crumbled cooked bacon; 3 tablespoons finely chopped onion; 1 tablespoon minced chives; 1/2 teaspoon salt; Dash pepper; 1-1/2 cups shredded cheddar cheese, divided; Paprika

Total Time Prep: 15 min. Bake: 1 hour 25 min.

Yield 6 servings

Test Kitchen Approved

Twice-baked potatoes are similar to loaded baked potatoes, except every bite boasts the perfect mix of toppings! Butter, cheddar cheese, bacon and chives give this twice-baked potato recipe its signature flavor.

Ingredients

6 large baking potatoes
1/2 cup butter, softened
3/4 to 1 cup whole milk or heavy whipping cream
3 tablespoons crumbled cooked bacon
3 tablespoons finely chopped onion
1 tablespoon minced chives
1/2 teaspoon salt
Dash pepper
1-1/2 cups shredded cheddar cheese, divided
Paprika

Directions

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese.
Spoon into potato shells. Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining 1/2 cup cheese and paprika. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

1 each: 558 calories, 25g fat (16g saturated fat), 78mg cholesterol, 670mg sodium, 69g carbohydrate (7g sugars, 6g fiber), 16g protein.

One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.

Recipe Creator