BLT Twice-Baked Potatoes Recipe
Two favorites go together in this hearty dish: BLTs and twice-baked potatoes. I like to serve these potatoes with grilled steaks or barbecued chicken. —Mary Shenk, DeKalb, Illinois
- 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
contains eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup shredded lettuce
- 1 green onion thinly sliced
- 8 bacon strips cooked and crumbled
- 4 medium potatoes (about 8 ounces each)
- 1/3 cup oil-packed sun-dried tomatoes patted dry and chopped
- Carbohydrate 2.63473995099769 g
- Cholesterol 5.25000000443809 mg
- Fat 5.59409771651155 g
- Fiber 0.398298390673593 g
- Protein 0.406827694386979 g
- Saturated Fat 0.838732528678884 g
- Serving Size 1 1 serving (29g)
- Sodium 132.6573823126 mg
- Sugar 2.2364415603241 g
- Trans Fat 4.2559300075442 g
- Calories 61 calories
Directions Preheat oven to 400degrees. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 12-15 minutes or until tender, turning once. When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with mayonnaise, adding cheese, bacon, tomatoes, green onion, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake 12-15 minutes or until heated through. Sprinkle with lettuce. Yield: 8 servings. Originally published as BLT Twice-Baked Potatoes in Simple & Delicious February/March 2014 Print Add to Recipe Box Email a Friend
