Cheddar Twice-Baked Potatoes

By tbarg

Ingredients

• 6 lg. baking potatoes
• 8 Tbsp. butter, divided
• 1/4 lb. sliced bacon, diced
• 1 med. onion, finely chopped
• 1/2 c. milk
• 1 egg
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 c. shredded cheddar

Details

Servings 6

Preparation

Step 1

Scrub and pierce potatoes; rub each with 1 tsp. butter. Place on a baking sheet. Bake at 375F for 1 hour or until tender.
Meanwhile, in a small skillet, cook bacon over med. heat until crisp. Remove to paper towels; drain, reserving 1 Tbsp. drippings. In the drippings, saute onion until tender; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each one and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, S&P. Stir in the cheese, bacon and onion.
Spoon filling into the shells. Place on a baking sheet.
Bake at 375F for 20-25 min. or until heated thru.