NEXT RECIPE >

Cheddar Twice-Baked Potatoes Recipe
Cheddar Twice-Baked Potatoes Recipe photo by Taste of Home
Next Recipe

Cheddar Twice-Baked Potatoes Recipe

Read Reviews
4.5 16 22
Publisher Photo
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
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES: 6 servings

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

Nutritional Facts

1 each: 563 calories, 25g fat (15g saturated fat), 104mg cholesterol, 607mg sodium, 70g carbohydrate (8g sugars, 6g fiber), 16g protein .

Directions

  1. Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender.
  2. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside.
  3. 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 milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
  4. Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through. Yield: 6 servings.
Originally published as Cheddar Twice-Baked Potatoes in Taste of Home February/March 2007, p35


Reviews for Cheddar Twice-Baked Potatoes

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
jmkasprak 240300
Reviewed Dec. 26, 2015

"I added the milk and as soon as I started stirring it in I knew it was too much. I thought they needed more body and flavor. It may be as simple as substituting sour cream for the milk."

MY REVIEW
Edith1124 223886
Reviewed Mar. 31, 2015

"This is a great recipe and makes for a special holiday side dish for our family!"

MY REVIEW
watermelonmuffin 73567
Reviewed Mar. 2, 2013

"I made these this morning for my brother. When he saw them he wanted to eat them for breakfast and he had a hard time waiting till lunch time to eat them. They turned out quite well. :)"

MY REVIEW
MissMadge 98625
Reviewed Dec. 12, 2012

"Allergies to eggs and onions make us substitute garlic and omit the egg, but they do the trick!"

MY REVIEW
afoth73 66099
Reviewed Apr. 11, 2012

"These potatoes are excellent!! They are even yummy cold, from the fridge!"

MY REVIEW
sweets4nana 160189
Reviewed Jan. 5, 2012

"Love these potatoes. My husband ask for them all the time."

MY REVIEW
Debbie D2 160188
Reviewed Jul. 29, 2011

"I was looking for something different to make for dinner, so I made smaller versions of this recipe. They were a huge hit! The recipe instructions are easy to follow, although I admit to "tweaking" the recipe slightly with the addition of onion chives. Thanks for the great recipe idea."

MY REVIEW
jbw0808 91712
Reviewed Jul. 15, 2011

"My boyfriend and I made these potatoes for Valentines Day. They were delicious, and they were overflowing with the stuffing! Also, I left out the onions, because we don't like them. I will be making them again, but probably only on a special occasion."

MY REVIEW
jicook13 114392
Reviewed Jun. 1, 2011

"Loved them! I will be making these often, but you have to eye the milk, i used smaller potatoes and all the milk would have been to runny"

MY REVIEW
ladybug1425 92956
Reviewed Jul. 21, 2010

"my family love this they think it's the best thing ever."

Loading Image