Twice-Baked Potatoes
If boring side dishes get under your skin, we don’t have to tell you twice to try this popular potato pleaser. These twice-baked potatoes go perfect with just about any dish. Get the scoop.
Ingredients
- 4 large baking potatoes
- 4 tablespoon(s) butter
- 1/2 pound(s) bacon
- 1 large onion, chopped
- 1/2 cup(s) chopped fresh mushrooms
- 8 ounce(s) sour cream
- 8 ounce(s) shredded cheddar cheese
- 1 teaspoon(s) crushed red pepper
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) ground black pepper
- 1 teaspoon(s) chopped fresh chives
- 1 teaspoon(s) dry bread crumbs
- 1 teaspoon(s) salt
Instructions
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Preheat oven to 400 degrees.
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Use a fork to pierce the potato skins.
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Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
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Place bacon in a large, deep skillet.
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Cook over medium high heat until evenly brown.
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Drain, crumble and set aside.
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Over medium-low heat, melt the butter in a large saucepan.
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Add together onion, mushrooms, red pepper, garlic powder, pepper, chives and salt.
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Cook slowly, stirring occasionally until the onions are soft.
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Cut open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl.
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Transfer the onion mixture to the bowl.
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Mix in the sour cream.
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Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
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Use a large spoon to fill the potato skins with the mixture.
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Top with bread crumbs, the remaining cheese and bacon.
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Place the potatoes back into the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition
Calories: 8669.37kcalCarbohydrates: 268.2gProtein: 290.95gFat: 727.92gSaturated Fat: 419.52gCholesterol: 2018.07mgSodium: 10468.72mgFiber: 16.61gSugar: 73.31g
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