Twice-Baked Potatoes

Twice-Baked Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 6

    large baking potatoes

  • ½

    cup butter, softened

  • ¾ to 1

    cup milk or heavy whipping cream

  • 3

    tablespoons crumbled cooked bacon

  • 3

    tablespoons finely chopped onion

  • 1

    tablespoon minced chives

  • ½

    teaspoon salt

  • Dash pepper

  • 1-½

    cups (6 ounces) shredded cheddar cheese, divided

  • Paprika


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. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. 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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