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Twice-Baked Potatoes

 Twice-Baked Potatoes
One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.
6 ServingsPrep: 15 min. Bake: 1 hour 25 min.

Ingredients

  • 6 large baking potatoes
  • 1/2 cup butter, softened
  • 3/4 to 1 cup milk or heavy whipping cream
  • 3 tablespoons crumbled cooked bacon
  • 3 tablespoons finely chopped onion
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • Paprika

Directions

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until
  • tender. When cool enough to handle, cut a thin slice off the top of
  • each potato and discard. Scoop out the pulp, leaving thin shells.
  • In a large bowl, mash the pulp with butter. Stir in the milk, bacon,
  • onion, chives, salt, pepper and 1 cup cheese.
  • Spoon into potato shells. Top with remaining cheese and sprinkle with
  • paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with
  • cheese. Bake 5 minutes longer or until cheese is melted
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 558 calories,

2 of 2

Twice-Baked Potatoes (continued)

Nutritional Facts: 25 g fat (16 g saturated fat), 78 mg cholesterol, 670 mg sodium, 69 g carbohydrate, 6 g fiber, 16 g protein.