Loaded Twice Baked Potatoes

8
Servings
20m
Prep Time
75m
Cook Time
1h 35m
Ready In


"From one of our national supermarkets and their free monthly magazine. Omit bacon for a vegetarian option."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (264.3 g)
  • Calories 324.8
  • Total Fat - 16.5 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 43.7 mg
  • Sodium - 502.5 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 3.3 g
  • Protein - 12.5 g
  • Calcium - 209 mg
  • Iron - 1.2 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 175 degrees C

Step 2

Bake potatoes in preheated oven for 1 hour.

Step 3

Meanwhile, place bacon in a large, deep frypan and cook over medium high heat until evenly brown then drain, crumble and set aside.

Step 4

When potatoes are done allow them to cool for 10 minutes and the slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving the skins.

Step 5

To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions and mix with an electric mixer (a hand mixer would also work well)until well blended and creamy.

Step 6

Spoon the mixture into the potato skins and top each with remaining cheese, green onions and bacon.

Step 7

Bake for another 15 minutes or until cheese is golden and then serve and enjoy.

Tips & Variations


No special items needed.

Related

pelysma

This is a good recipe for making stuffed potatoes. The ingredients are just the right amount and using a mixer really gets the ingredients well mixed up easier. A great repeat recipe.

review by:
(17 Jan 2021)