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Twice-Baked Potatoes with Bacon

These tempting potatoes are a real treat, even though they don't contain heavy sour cream or cream cheese. Chives, onion, bacon and reduced-fat cheddar cheese still provide big flavor and make a side dish perfect for a special meal. Prepare a double or triple batch to serve a group.—Debbie Jones, California, Maryland
  • Total Time
    Prep: 1-1/4 hours Bake: 20 min.
  • Makes
    2 servings


  • 2 medium baking potatoes
  • 2 tablespoons reduced-fat butter
  • 1/4 cup fat-free milk
  • 1 bacon strip, cooked and crumbled
  • 1 tablespoon finely chopped onion
  • 1 teaspoon minced chives
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup shredded reduced-fat cheddar cheese, divided


  • Bake potatoes 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 pulp, leaving a thin shell.
  • In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese.
  • Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.
Nutrition Facts
1 each: 328 calories, 14g fat (8g saturated fat), 39mg cholesterol, 669mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 14g protein.
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