Name: Twice-Baked Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 6 large baking potatoes -; 1/2 cup butter, softened -; 3/4 to 1 cup whole 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 shredded cheddar cheese, divided -; Paprika -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Twice-Baked Potatoes

1. 6 large baking potatoes -

2. 1/2 cup butter, softened -

3. 3/4 to 1 cup whole milk or heavy whipping cream -

4. 3 tablespoons crumbled cooked bacon -

5. 3 tablespoons finely chopped onion -

6. 1 tablespoon minced chives -

7. 1/2 teaspoon salt -

8. Dash pepper -

9. 1-1/2 cups shredded cheddar cheese, divided -

10. Paprika -

How to cook deliciously - Twice-Baked Potatoes

1. Stage

Scrub and pierce the potatoes. Bake at 375°F for one hour or until tender. Editor's Tip: It's always a good idea to poke holes in a potato before baking it. The holes allow steam to escape, preventing the potatoes from bursting in the oven.

2. Stage

When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. Editor's Tip: To help the shells retain their shape, leave a 1/4-inch border of potato pulp inside the skins.

3. Stage

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

4. Stage

Spoon the filling into the potato shells. Bake, uncovered, for 20 minutes. Editor's Tip: You can bake the potatoes directly on the oven rack, but we recommend putting them on a baking sheet to catch any drippings. Sprinkle with the remaining 1/2 cup cheese and paprika. Bake for five minutes longer or until the cheese is melted.