Twice-Baked Potatoes

Twice-baked Potatoes

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Karen Turnbough

By
@KTurn620

My husband's favorite potato dish!

Rating:

★★★★★ 1 vote

Comments:
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

  • 4
    large baker potatoes
  • 2-3 Tbsp
    butter
  • 1/2 c
    milk
  • 1/2 lb
    bacon, cut into 1.5 inch pcs
  • 1
    medium onion, chopped
  • 2 c
    shredded cheddar cheese

How to Make Twice-Baked Potatoes

Step-by-Step

  1. Preheat oven to 400. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven and turn heat down to 375.
  2. Cut bacon into 1 1/2 inch chunks and put in a saucepan. Cook over medium-low heat until crispy. Drain off fat, set aside.
  3. Holding the potato with an oven-mitt or towel, trim off the top of the potatoes, forming a canoe-like shape. Carefully scoop out most of the potato into a large mixing bowl, leaving about 3/8 of an inch around all sides.
  4. 4. Mash the potatoes lightly with a fork, along with 2-3 tbsp butter and about 1/3-1/2 cup milk. Stir in bacon and green onions and season with salt and pepper to taste. Add 1 ½ cup of cheddar cheese, mixing well
  5. Return the mixture to the potato skins, mounding slightly. Sprinkle the remaining cheese on top. Place potatoes on a baking sheet and bake until heated through, about 20 minutes.

Printable Recipe Card

About Twice-Baked Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American



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