Cheddar-Bacon Twice-Baked Potatoes
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Updated Sep 14, 2015
Kick up your potato game and make these creamy twice-baked potatoes that will disappear from your table fast.
Cheddar-Bacon Twice-Baked Potatoes
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- Prep Time 20 min
- Total 1 hr 50 min
- Servings 6
- Ingredients 11
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
Instructions
-
Step1Heat 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.
-
Step2Reduce 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.
-
Step3Bake 30 minutes or until thoroughly heated.
Nutrition
440
Calories
27g
Total Fat
13g
Protein
39g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Total Fat
- 27g
- 0%
- Saturated Fat
- 14g
- 0%
- Sodium
- 1030mg
- 0%
- Total Carbohydrate
- 39g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 1/2 Starch; 1 High-Fat Meat; 4 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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