Twice-Baked Potatoes
fromtasteofhome.comwww.tasteofhome.com/recipes/twice-baked-potatoes
Twice-baked potatoes are similar to loaded baked potatoes, except every bite boasts the perfect mix of toppings! Butter, cheddar cheese, bacon and chives give this twice-baked potato recipe its signature flavor.
Ingredients
Instructions
Scrub and pierce the potatoes. Bake at 375°F for one hour or until tender. Editor's Tip: It's always a good idea to poke holes in a potato before baking it. The holes allow steam to escape, preventing the potatoes from bursting in the oven.
When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. Editor's Tip: To help the shells retain their shape, leave a 1/4-inch border of potato pulp inside the skins.
In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese.
Spoon the filling into the potato shells. Bake, uncovered, for 20 minutes. Editor's Tip: You can bake the potatoes directly on the oven rack, but we recommend putting them on a baking sheet to catch any drippings. Sprinkle with the remaining 1/2 cup cheese and paprika. Bake for five minutes longer or until the cheese is melted.
Nutrition
- Calories
- 558 calories
- Fat Content
- 25g fat (16g saturated fat)
- Cholesterol Content
- 78mg cholesterol
- Sodium Content
- 670mg sodium
- Carbohydrate Content
- 69g carbohydrate (7g sugars
- Fiber Content
- 6g fiber)
- Protein Content
- 16g protein.
