TWICE-BAKED POTATOES

Twice-Baked Potatoes image

One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 6 servings.

Number Of Ingredients 10

Previous Next

Ingredients

6 large baking potatoes
1/2 cup butter, softened
3/4 to 1 cup whole milk or heavy whipping cream
3 tablespoons crumbled cooked bacon
3 tablespoons finely chopped onion
1 tablespoon minced chives
1/2 teaspoon salt
Dash pepper
1-1/2 cups shredded cheddar cheese, divided
Paprika

Steps:

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. , Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 558 calories, Fat 25g fat (16g saturated fat), Cholesterol 78mg cholesterol, Sodium 670mg sodium, Carbohydrate 69g carbohydrate (7g sugars, Fiber 6g fiber), Protein 16g protein.