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Cheddar-Bacon Twice-Baked Potatoes

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
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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