Cheddar Twice-Baked Potatoes
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
SERVINGS: 6
CATEGORY: Side Dish
METHOD: Baked
TIME: 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.