Twice Baked Potatoes

Russ Myers

By
@Beegee1947

No more boring side dishes, these twice-baked potatoes go perfect with just about any dish.
You can serve them as a hot appetizer or a side dish.


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Comments:

Serves:

4

Prep:

35 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

4 large
baking potatoes
4 Tbsp
butter
1/2 lb
bacon
1 large
onion, chopped
1/2 c
chopped fresh mushrooms
8 oz
sour cream
8 oz
shredded cheddar cheese
1 tsp
crushed red pepper flakes
1 tsp
garlic powder
1 tsp
ground black pepper
1 tsp
chopped fresh chives
1 tsp
panko bread crumbs
1 tsp
salt

Directions Step-By-Step

1
Preheat oven to 400 degrees. Use a fork to pierce the potato skins. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
2
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3
Over medium-low heat, melt the butter in a large saucepan. Add together onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
4
Cut open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended. Use a large spoon to fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
5
Place the potatoes back into the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom