Twice Baked Potatoes
Recipe: #5314
May 03, 2012
Categories: Side Dishes, Potatoes, Brunch, Fathers Day, Mothers Day, Oven Bake, No Eggs, more
"To get the best bacon flavor you have to mince the cooked bacon in a processor"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (182.4 g)
- Calories 263.4
- Total Fat - 10 g
- Saturated Fat - 2.1 g
- Cholesterol - 16.2 mg
- Sodium - 351.2 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 3.2 g
- Sugars - 4.3 g
- Protein - 9.9 g
- Calcium - 37.7 mg
- Iron - 5.3 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Pierce each potato in a couple spots with a fork. Bake for 30 minutes. Turn potatoes over and bake until fork-tender (jumbo potatoes may take up to 1 1/2 hours).
Step 2
Hold the potato with an oven-mit or towel. Slice each potato in half. Carefully scoop out most of the potato into a bowl leaving 1/2-inch of potato (take care to leave enough potato in the skin so the shells stay together). Mash the potato lightly with fork along with butter and sour cream. Stir in green onion and minced bacon and season with salt and pepper, to taste.
Step 3
Fill the 8 shells with the potato mixture mounding slightly. Set the potatoes onto baking sheet, and bake 15 minutes. Remove sprinkle tops with cheddar cheese using 1/4 cup for each. Return to oven for another 10 minutes. Best when served right away.
Tips
No special items needed.
2 Reviews
You'll Also Love
