Twice Baked Potatoes
Move over baked potatoes, twice baked potatoes are here! The cheesier, creamier, fancier, cooler cousin. Filled with bacon, cheese, sour cream, cream cheese and chives, these are the perfect appetizer or side dish.
Servings 10 servings
- 5 baked potatoes about 2 lbs
- 1/4 cup butter
- 1/4 cup sour cream
- 2 oz cream cheese
- 1 1/2 cups cheddar cheese grated
- 10 slices bacon cooked and crumbled
- salt & pepper to taste
- fresh chives optional
Cut warm baked potatoes in half. Scoop out soft centers of potatoes into a large bowl, leaving a skinny wall of potato all the way around. Place potato skins on a baking sheet and set aside.
Mash potato with butter, sour cream, cream cheese, 1 cup of grated cheese, and 3/4 of the crumbled bacon. If it seems too dry, add in a splash of milk. Add in salt and pepper, to taste.
Spoon or pipe mashed potato into shells, top with remaining cheese and bacon. Bake at 350 degrees for 15 minutes or until warmed through and melty.
Top with chives and serve warm.
Calories: 315kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 320mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 1mg