Taste of Home
BLT Twice-Baked Potatoes
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 8 servings.
Two favorites go together in this hearty dish: BLTs and twice-baked potatoes. I like to serve these potatoes with grilled steaks or barbecued chicken. —Mary Shenk, DeKalb, Illinois
Ingredients
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4 medium potatoes (about 8 ounces each)
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1/2 cup mayonnaise
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1 cup shredded cheddar cheese
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8 bacon strips, cooked and crumbled
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1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
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1 green onion, thinly sliced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded lettuce
Directions
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1.
Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 12-15 minutes or until tender, turning once.
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2.
When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with mayonnaise, adding cheese, bacon, tomatoes, green onion, salt and pepper.
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3.
Spoon into potato shells. Place on a baking sheet. Bake 12-15 minutes or until heated through. Sprinkle with lettuce.
Nutrition Facts
1 stuffed potato half: 286 calories, 19g fat (5g saturated fat), 23mg cholesterol, 476mg sodium, 22g carbohydrate (1g sugars, 3g fiber), 9g protein.
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