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Cheddar Twice-Baked Potatoes Recipe

Photo by: Taste of Home

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Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. —Heather Ahrens Avon, Ohio

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6 Servings
Prep: 20 min. Bake: 1 hour 20 min.

Ingredients

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped
1/2 cup milk
1 egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup (4 ounces) shredded cheddar cheese

Directions

Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
Spoon into the potato shells. Place on a baking sheet. Bake at 375° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 563 calories, 25 g fat (15 g saturated fat), 104 mg cholesterol, 607 mg sodium, 70 g carbohydrate, 6 g fiber, 16 g protein.

Cheddar Twice-Baked Potatoes published in Taste of Home February/March 2007, p35