Cheddar Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. âHeather Ahrens Columbus, Ohio Ingredients:
6 large baking potatoes |
8 tablespoons butter, divided |
1/4 pound sliced bacon, diced |
1 medium onion, finely chopped |
1/2 cup 2% milk |
1 egg |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender.
2. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside.
3. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
4. Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through. Yield: 6 servings.
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