Twice Baked Potatoes

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.

2. 2

   Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.

3. 3

   Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. 4

   Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.

5. 5

   Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.

6. 6

   Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.

7. 7

   Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.