- 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
- 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.
- 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.
- 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.
- Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through. Yield: 6 servings.
Reviews for Cheddar Twice-Baked Potatoes
"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."
"This is a great recipe and makes for a special holiday side dish for our family!"
"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. :)"
"Allergies to eggs and onions make us substitute garlic and omit the egg, but they do the trick!"
"These potatoes are excellent!! They are even yummy cold, from the fridge!"