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Cheddar Twice-Baked Potatoes

Cheddar Twice-Baked Potatoes
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 Columbus, Ohio
6 ServingsPrep: 1-1/4 hours Bake: 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 2% 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
  • small 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.
© Taste of Home 2012

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Cheddar Twice-Baked Potatoes (continued)

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.
© Taste of Home 2012