Twice Baked Potatoes With Cheddar And Bacon – a delicious recipe with Potatoes, Bacon, Butter, Milk, Salt, Black Pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prick your potatoes all over with a fork and then bake at 400u00b0F for about 1 hour 15 minutes, or until tender.
2
Remove from the oven (reduce oven heat to 350u00b0F) and let cool while cooking the bacon on the stove. Once bacon is done, drain on paper towels.
3
Then, cut potatoes down the middle so now you have four potato halves (boats). Using a spoon, scoop out the baked potato into a large bowl, saving the skins for later. Add the butter, milk, salt and pepper to the potatoes and beat until smooth.
4
Fill potato skins with the mashed potato mixture and top with cheddar cheese and crumbled bacon. Bake for 10 minutes or until the cheese has melted and is bubbling.
5
Note: you can also prepare these ahead of time by filling the potatoes and either keeping them in the fridge or freezing them for up to a month. When you're ready to eat, take potatoes out and bake at 350u00b0F for half an hour until hot. Then, top with the cheese and bacon and bake just long enough for the cheese to melt.
305
kcal
Calories
23
g
Fat
10
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole Russet Potatoes, 3 strips Bacon, 2 Tablespoons Butter, Softened, 1/4 cups Milk, and more.
Yes, Twice Baked Potatoes With Cheddar And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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