I was always intimidated by twice-baked potatoes – I thought they were hard to make! I was wrong and I am so glad I took my chances and tried these out. They are delicious and not difficult at all!
6 medium baking potatoes
2 tablespoons vegetable oil
1 1/2 teaspoons kosher (coarse) salt
1/2 cup cream cheese spread
1/4 cup butter, softened
1/3 cup milk
1 cup shredded sharp Cheddar cheese (4 oz)
6 slices bacon, crisply cooked, crumbled
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oven to 425° degrees Fahrenheit.
Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes.
Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
Reduce oven temperature to 350°F.
Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Set aside.
Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed.
Stir in cheese, bacon, onions, table salt and pepper.
Spoon into potato shells. Return to cookie sheet.
Bake 30 minutes or until thoroughly heated.
Nutrition Facts – 6 servings
Serving Size: 1 potato
Total Fat 27g
Total Carbohydrate 39g
Dietary Fiber 4g