Twice Baked Potato

By KSmitherman

Ingredients

• 2 whole Wedges Of The Laughing Cow® Light French Onion Cheese
• 1 whole Medium Baking Or Idaho® Potato, Scrubbed Clean
• 2 Tablespoons Cheddar Cheese, Shredded
• 1 Tablespoon Cooked Turkey Bacon, Chopped
• 2 teaspoons Chives, Chopped
• 1 Tablespoon Milk
• 1 Tablespoon Light Sour Cream
• Kosher Salt, Freshly Ground Black Pepper

Details

Servings 1
Adapted from thelaughingcow.com

Preparation

Step 1

Is a twice-baked potato twice as good as a once-baked potato? No, it’s more like a hundred times as good. Of course, that may have something to do with the cheese, turkey bacon, sour cream and chives you’re adding in this easy recipe. Duh.

Preheat oven to 400°.

Place on a baking sheet & bake for 45 minutes or until tender.

While the potato is baking, combine cheeses, turkey bacon and chives in a small mixing bowl.

Transfer the warm potato flesh to the cheese-bacon mixture.

While warm, add milk and sour cream; whip by hand or with an electric mixture until smooth.

Spoon whipped potato mixture back into the potato skin shells.

If desired, top with additional cheddar cheese, and bake for additional 15 minutes to heat through.

If Hungry Girl put together a list of our all-time favorite food finds, The Laughing Cow® cheese wedges would without a doubt make the Top Ten.