Bacon-Cheddar Twice-Baked Potato


One of these bad boys is a meal in itself, so brace yourself if you want to serve it alongside turkey, gravy, and the rest of the Thanksgiving favorites.

The cost to make a couple of theses baked spuds are very minimal, pretty much just the cost of potatoes, if even. The list of ingredients include mostly things I always have on hand, so I didn’t have to spend anything really. But if you had to go out and purchase everything, then I would say the cost would run you about $8, and the cheapest things are potatoes, so for $8 you can make four actually.

And really, you can throw anything into these, just keep the milk and butter intact. But as for toppings, shredded meat, assorted cheeses, grilled veggies would work. But I like them the “old-fashioned” way, whatever that means.

Ingredients for 2:

  • 2 russet potatoes
  • 2 to 4 tablespoon shredded cheddar
  • 2 to 4 slices of bacon
  • 2 green onions, chopped
  • ¼ cup sour cream
  • 2 tablespoons butter, softened
  • 1 tablespoons milk
  • Salt and peppers

Preheat the oven to 400 degrees. With a fork, poke the potatoes in several places. Scrub the potatoes, dry with a paper towel, and lightly cover with olive oil. Bake the potatoes until done, around an hour. Set potatoes aside and allow to cool.

Fry the bacon, drain, and crumble into small bits.

When the potatoes are cool, cut off the top third of the potatoes. Scoop out the insides of both “halves.” Be careful with the large “half,” leave about a ¼-inch of the insides in order for it to stand.

In a bowl, combine the potato insides, sour cream, ¾ of the cheddar, ¾ of the bacon, ¾ of the green onions, cream, butter, salt, and pepper. Whisk until fluffy and just combined.

Lower oven heat to 350 degrees.

Carefully and evenly spoon the filling back into the larger potato halves and top with remaining toppings.

Bake for another 20 minutes. Allow to cool for a few minutes before digging in.

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Published in: on November 23, 2010 at 7:04 am  Leave a Comment  
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