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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty. Ingredients:
6 large baking potatoes |
1/2 cup butter, softened |
3/4 to 1 cup milk or heavy whipping cream |
3 tablespoons crumbled cooked bacon |
3 tablespoons finely chopped onion |
1 tablespoon minced chives |
1/2 teaspoon salt |
dash pepper |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
paprika |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
2. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese.
3. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted Yield: 6 servings.
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