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Twice Baked Potatoes
Russet potatoes baked, scooped and refilled with a creamy cheese and bacon filling then baked again.
Ingredients
Instructions
Bake potatoes at 200C for 1 hour until very tender.
Cool 10 minutes, halve lengthways and scoop flesh into a bowl.
Mash potato with butter, milk, sour cream and half the cheese.
Fold in most of the bacon and spring onions.
Season generously.
Spoon filling back into potato shells, mounding it up.
Top with remaining cheese.
Bake at 200C for 20 minutes until golden. Scatter with remaining bacon and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
