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Loaded Twice-Baked Potatoes
Recipes
Loaded Twice-Baked Potatoes
4 servings
2 hours total (Active 30 minutes)

Ingredients

  • 2 large russet potatoes
  • 2 slices bacon
  • 2 tablespoons fresh chives
  • 8 oz sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • ¼ cup sour cream
  • 1 large egg
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Preheat oven to 400°F. Pierce potatoes all over with fork and place on baking sheet. Bake 45–60 minutes until tender. Remove potatoes from oven and let stand 10 minutes.
    2. Meanwhile, cook bacon until crisp following package instructions, then chop coarsely. Slice chives thinly. Shred cheese (2 cups).
    3. Cut potatoes in half lengthwise, scoop flesh gently from skins, leaving thin layer of potato intact against skin. Place flesh into large bowl; add butter, sour cream, egg, salt, pepper, bacon, chives, and 1 ½ cups cheese. Mash until smooth.
    4. Divide potato mixture evenly among skins; top with remaining ½ cup cheese. Arrange stuffed potato halves on baking sheet. Bake 10–15 minutes until hot and cheese has melted. Let stand 10 minutes before serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 490, Total Fat 30g, Sat Fat 17g, Trans Fat 0g, Chol 140mg, Sodium 710mg, Total Carb 34g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 6%, Calc 35%, Iron 10%, Potassium 15%