Cheddar And Bacon Twice Baked Potatoes
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
39
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Sour Cream6 tbsps
Unsalted ButterDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Lay the bacon on a baking sheet and bake until crisp, about 25 minutes
4
Remove from the baking sheet to a paper-towel-lined plate
5
Crumble once cooled
6
Place the potatoes on a baking sheet
7
Drizzle lightly with olive oil and sprinkle with salt
8
Bake the potatoes until crisp on the outside and completely cooked through, about 1 hour
9
Remove from the oven and let cool for 5 minutes
10
Lower the oven temperature to 350 degrees F
11
Use a paring knife to cut a canoe shape from the top of each potato
12
Discard the top
13
Use a small spoon to remove the flesh from the potatoes to a bowl, leaving a 1/4-inch shell
14
Reserve a small sprinkling of the cheese and green onions
15
Mash the potatoes with the crumbled bacon, sour cream, butter, cheese, green onions, and some salt and pepper
16
Add the potato filling evenly back to the skins, dividing equally
17
Sprinkle each potato with the reserved cheese and green onions
18
Place each potato back on the baking sheet and bake until heated through and golden, about 25 minutes