This recipe came from one of our local restaurants and I obtained their recipe and tweaked it a bit.
★★★★★ 1 vote5
6large russet potatoes
1/2 cbutter or margarine, softened
3/4 to 1 cmilk or half-and-half cream
3 Tbspcrumbled cooked bacon
3 Tbspfinely chopped onion
1 Tbspsnipped chives
·dash of pepper
1 1/2 cshredded cheddar cheese, divided
How to Make Twice-Baked Potatoes
- Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool.
- Cut a lengthwise slice from the top of each potato. With a spoon, scoop potato pulp from the slice and the inside of the potato, leaving a 1/4" shell. Discard skin from slice.
- Place potato pulp in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon into potato shells.
- Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 375 degrees for 25-30 minutes or until heated through.