Side Dishes
Cheddar-Bacon Twice-Baked Potatoes
Description
Kick up your potato game and make these creamy twice-baked potatoes that will disappear from your table fast.
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
Directions:
- 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.
- 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.
- Bake 30 minutes or until thoroughly heated.
