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Cheddar-Bacon Twice-Baked Potatoes

cheddar-bacon twice-baked potatoes Side Dish
Cheddar-Bacon Twice-Baked Potatoes
  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 6

Kick up your potato game and make these creamy twice-baked potatoes that will disappear from your table fast.

Updated September 14, 2015

Ingredients

  • 6
    medium baking potatoes
  • 2
    tablespoons vegetable oil
  • 1 1/2
    teaspoons kosher (coarse) salt
  • 1/2
    cup cream cheese spread
  • 1/4
    cup butter, softened
  • 1/3
    cup milk
  • 1
    cup shredded sharp Cheddar cheese (4 oz)
  • 6
    slices bacon, crisply cooked, crumbled
  • 2
    green onions, chopped
  • 1/2
    teaspoon table salt
  • 1/2
    teaspoon pepper

Steps

  • 1
    Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
  • 2
    Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
  • 3
    Bake 30 minutes or until thoroughly heated.

  • To Freeze: Wrap each stuffed potato in heavy-duty foil; freeze in resealable freezer plastic bag up to 1 month. To reheat, place unwrapped frozen potatoes on cookie sheet. Bake at 350°F for 1 hour.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
% Daily Value
Total Fat
27g
0%
Saturated Fat
14g
0%
Sodium
1030mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
4g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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