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Cheddar Twice-Baked Potatoes

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

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 large egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup shredded cheddar cheese

Directions

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