Cheddar Twice-Baked Potatoes Recipe

4.5 16 22
Cheddar Twice-Baked Potatoes Recipe
Cheddar Twice-Baked Potatoes Recipe photo by Taste of Home
Publisher Photo

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
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min.

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

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. Yield: 6 servings.
Originally published as Cheddar Twice-Baked Potatoes in Taste of Home February/March 2007, p35

Nutritional Facts

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

  • 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
  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

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jmkasprak User ID: 2880256 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 User ID: 30300 223886
Reviewed Mar. 31, 2015

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

MY REVIEW
watermelonmuffin User ID: 6735434 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 User ID: 806261 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 User ID: 1490711 66099
Reviewed Apr. 11, 2012

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

MY REVIEW
sweets4nana User ID: 5436793 160189
Reviewed Jan. 5, 2012

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

MY REVIEW
jbw0808 User ID: 4790321 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 User ID: 5843439 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 User ID: 5299994 92956
Reviewed Jul. 21, 2010

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

MY REVIEW
pattyl1513 User ID: 1911224 160843
Reviewed Feb. 19, 2010

"I made these over 2 years ago and the family loved them. I prefer finely sliced green onion instead of the yellow onion sauted in bacon fat. You get the good taste of the onion without the extra fat of the bacon grease."

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