Loaded Twice Baked Potatoes
Recipe: #36091
December 16, 2020
Categories: Side Dishes, Cheese, Cheddar, Potatoes, Oven Bake, No Eggs, Sour Cream, more
"From one of our national supermarkets and their free monthly magazine. Omit bacon for a vegetarian option."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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