I was always intimidated by twice-baked potatoes – I thought they were hard to make! I was wrong and I am so glad I took my chances and tried these out. They are delicious and not difficult at all!
Nutrition Facts – 6 servings
Serving Size: 1 potato
Calories 440
Total Fat 27g
Sodium1030 mg
Total Carbohydrate 39g
Dietary Fiber 4g
Protein 13g
INGREDIENTS :
- 6 medium baking potatoes
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons kosher (coarse) salt
- 1/2 cup cream cheese spread
- 1/4 cup butter, softened
- 1/3 cup milk
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 6 slices bacon, crisply cooked, crumbled
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
DIRECTIONS :
- Heat oven to 425° degrees Fahrenheit.
- Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes.
- Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
- Reduce oven temperature to 350°F.
- Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Set aside.
- Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed.
- Stir in cheese, bacon, onions, table salt and pepper.
- Spoon into potato shells. Return to cookie sheet.
- Bake 30 minutes or until thoroughly heated.
TWICE-BAKED POTATOES
Yield:
6
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients
- 6 medium baking potatoes
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons kosher (coarse) salt
- 1/2 cup cream cheese spread
- 1/4 cup butter, softened
- 1/3 cup milk
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 6 slices bacon, crisply cooked, crumbled
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat oven to 425° degrees Fahrenheit.
- Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes.
- Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
- Reduce oven temperature to 350°F.
- Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Set aside.
- Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed.
- Stir in cheese, bacon, onions, table salt and pepper.
- Spoon into potato shells. Return to cookie sheet.
- Bake 30 minutes or until thoroughly heated.