The delicious side dish from Karol Chandler-Ezell of Nacogdoches, Texas is flavored with bacon and cheddar, and has just a hint of Dijon mustard. And since they take under 30 minutes, they're perfect for a quick weeknight dinner.
- 4 small baking potatoes
- 1/4 cup butter, softened
- 1/4 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup real bacon bits
- 2 green onions, chopped
- 1 teaspoon Dijon mustard
- Dash paprika
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
- In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Twice-Baked Deviled Potatoes in Simple & Delicious May/June 2007, p19
Reviews for Twice-Baked Deviled Potatoes
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
Reviewed Apr. 4, 2012
"Yum. Love this one."
Reviewed Jan. 12, 2011
"Have made this many times! If I don't have green onions on hand, I will use a small amount of frozen chopped onions with equally tasty results."
Reviewed Mar. 15, 2009