Twice-Baked Potatoes
Ingredients
- 6 small russet potatoes
- 1 Tbsp olive oil
- 1½ cups shredded Cheddar cheese, divided
- ½ cup sour cream
- 2 Tbsp milk
- 2 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
- 6 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 400°F. Prick potatoes with a fork. Rub potatoes with oil, and sprinkle with salt; place on a baking sheet. Bake 1 hour or until tender. Remove from oven; cool 10 minutes.
- Reduce oven temperature to 350°F.
- Cut potatoes in half lengthwise. Scoop out pulp, leaving ½-inch-thick shells.
- Combine potato pulp, ½ cup cheese, sour cream, milk, butter, salt, and pepper in a large bowl. Mash with a potato masher until smooth. Stir in bacon or ham.
- Spoon potato mixture into shells on baking sheet; sprinkle with 1 cup cheese.
- Bake potatoes 15 minutes or until cheese melts.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
