Taste of Home
Twice-Baked Potatoes
TOTAL TIME: Prep: 15 min. Bake: 1 hour 25 min.
YIELD: 6 servings.
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.
Ingredients
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6 large baking potatoes
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1/2 cup butter, softened
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3/4 to 1 cup whole milk or heavy whipping cream
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3 tablespoons crumbled cooked bacon
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3 tablespoons finely chopped onion
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1 tablespoon minced chives
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1/2 teaspoon salt
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Dash pepper
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1-1/2 cups shredded cheddar cheese, divided
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Paprika
Directions
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1.
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.
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2.
In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese.
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3.
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.
Nutrition Facts
1 each: 558 calories, 25g fat (16g saturated fat), 78mg cholesterol, 670mg sodium, 69g carbohydrate (7g sugars, 6g fiber), 16g protein.
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