Ultimate Twice Baked Potatoes
"I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter
- 1 cup sour cream
- 1/2 teaspoon pepper
- 4 large baking potatoes
- 8 slices bacon
- 1 cup shredded cheddar cheese divided
- 8 green onions sliced divided
- Carbohydrate 34.9494468863795 g
- Cholesterol 61.4107481100718 mg
- Fat 27.0119875136546 g
- Fiber 4.49682600945081 g
- Protein 12.4643502239613 g
- Saturated Fat 13.2377579061106 g
- Serving Size 1 1 serving (285g)
- Sodium 401.57415257712 mg
- Sugar 30.4526208769287 g
- Trans Fat 2.2967713355354 g
- Calories 428 calories
Directions Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
