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Twice-Baked Potatoes Recipe

100% would make again

I like these potatoes because they're so versatile. They can be served alongside a fancy entree when company comes...or they can stand as the main course with a salad for an easy supper. Either way, they're wonderful. My family loves them.—Debbie Jones, California, Maryland

This recipe is:

Healthy

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6 Servings
Prep: 1-1/4 hours + cooling Bake: 30 min.

Ingredients

6 large baking potatoes
1/2 cup butter, softened
1 cup milk or heavy whipping cream
1/2 pound sliced bacon, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 tablespoon minced chives
1/2 teaspoon salt
Dash pepper
Paprika

Directions

Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells.
Place on an ungreased baking sheet. bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Garnish with paprika. Yield: 6 servings.

Lighter version: Makeover Twice-Baked Potatoes

Nutritional Analysis: One potato equals 630 calories, 48 g fat (24 g saturated fat), 102 mg cholesterol, 834 mg sodium, 35 g carbohydrate, 3 g fiber, 16 g protein.

Twice-Baked Potatoes published in Light & Tasty February/March 2001, p48

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