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Twice-Baked Potatoes
Large baked potatoes stuffed with a creamy cheese, bacon and chive filling then baked again. Baking the potatoes a second time after refilling the skins melts the cheese through and re-crisps the skin's exterior.
Total time
90 min
Prep
70 min
Cook
20 min
Difficulty
easy
Cuisine
American
vegetarian
Ingredients
4large russet potatoes, baked
4 tbspbutter
1/2 cupsour cream
1/2 cupwarm milk
200gcheddar, grated
4 rashersbacon, cooked and crumbled
3spring onions, sliced
salt and pepperto taste
Instructions
1
Cut tops off baked potatoes. Scoop out flesh.
2
Mash potato flesh with butter, sour cream, milk and half the cheese. Season.
3
Fold in bacon and spring onion.
4
Fill potato skins with the mixture. Top with remaining cheese.
5
Bake at 200°C for 20 minutes until melted and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
453
Protein
18.6g
Fat
39g
Carbs
7.8g
Fiber
0.7g
Sodium
509mg
Reviews
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