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Twice-Baked Potatoes Recipe

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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.

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6 Servings
Prep: 15 min. Bake: 1 hour 25 min.

Ingredients

6 large baking potatoes
1/2 cup butter, softened
3/4 to 1 cup 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 (6 ounces) 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. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted Yield: 6 servings.

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

Twice-Baked Potatoes published in Country Extra November 1992, p49

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