Cheesy Bacon Twice Baked Potatoes
Recipe: #7915
January 22, 2013
Categories: Side Dishes, Potatoes, Game/Sports Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"Twice baked potatoes are my favorite thing to eat, here is a recipe that can be served as a main or side dish, I would eat them either way!"
Ingredients
Nutritional
- Serving Size: 1 (179.2 g)
- Calories 220.1
- Total Fat - 12 g
- Saturated Fat - 6.1 g
- Cholesterol - 33.3 mg
- Sodium - 277 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 3.2 g
- Sugars - 2.7 g
- Protein - 8.3 g
- Calcium - 74.8 mg
- Iron - 0.9 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place potatoes directly on oven rack. Bake at 375F 1 hour or until potatoes are tender.
Step 2
Meanwhile, in large frypan, cook bacon over medium heat. Remove bacon then finely dice. Set aside. Drain all but 1 tbsp bacon fat from pan. Add mushrooms and pepper. Cook until vegetables are tender, stirring frequently. Add green onions. Cook 1 minute. Remove from heat. Set aside.
Step 3
Cut each baked potato in half lengthwise. Leaving skin intact, then scoop potato flesh into large bowl. Add cream cheese, sour cream and butter. Mix until well combined. Stir in mushroom mixture, bacon and cheddar cheese. Season to taste with salt and pepper.
Step 4
Spoon mashed potato mixture into potato skins. Place on cookie sheet. (Can be made one day ahead. Cover and refrigerate until ready to bake).
Step 5
Bake uncovered at 375F 25-35 minutes or until potatoes are heated through.
Tips
No special items needed.