Holy crap these are good! They contain the best of everything; potatoes, cheese, bacon, butter….you take your first bite and you don’t regret anything. These are a great side dish for almost anything and they are packed with so much goodness that you’ll want to make them over and over.
Ingredients:
4 medium russet potatoes
6 slices bacon, cooked crispy and crumbled
2 tablespoons of butter (or you can use bacon fat)
1 1/2 cups shredded cheddar
1/4 cup milk
1 tablespoon each salt, pepper and garlic powder
Instructions:
1) Preheat oven to 400 degrees.
2) Wash potatoes and pierce all over with a fork. Place on foil covered baking sheet. Bake for an hour. The potatoes should feel soft when you squeeze them. If not, bake for a little longer.
3) Once potatoes are cool enough to be handled, cut the top quarter off the top and scoop out the insides of the potatoes into a bowl. Leave a little potato on the inside, about 1/4 inch or so. Lower oven heat to 350 degrees.
4) Add the rest of the ingredients except a 1/2 cup of cheese, and 1/4 of the bacon and mix well. If the mix seems too dry, add small amounts of milk until you get your perfect consistency.
5) Use a spoon and scoop the mixture back into the potato shells. Really liberally fill the shells. Top with remaining cheese and bacon.
6) Cook for 30 minutes until cheese is melted.
Ingredients
- 4 medium russet potatoes
- 6 slices bacon, cooked crispy and crumbled
- 2 tablespoons of butter (or you can use bacon fat)
- 1 1/2 cups shredded cheddar
- 1/4 cup milk
- 1 tablespoon each salt, pepper and garlic powder
Method
- Preheat oven to 400 degrees.
- Wash potatoes and pierce all over with a fork. Place on foil covered baking sheet. Bake for an hour. The potatoes should feel soft when you squeeze them. If not, bake for a little longer.
- Once potatoes are cool enough to be handled, cut the top quarter off the top and scoop out the insides of the potatoes into a bowl. Leave a little potato on the inside, about 1/4 inch or so. Lower oven heat to 350 degrees.
- Add the rest of the ingredients except a 1/2 cup of cheese, and 1/4 of the bacon and mix well. If the mix seems too dry, add small amounts of milk until you get your perfect consistency.
- Use a spoon and scoop the mixture back into the potato shells. Really liberally fill the shells. Top with remaining cheese and bacon.
- Cook for 30 minutes until cheese is melted.
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