Twice Baked Potatoes
Prep Time
20mins
Time to Table
1hr 30mins
Servings
8
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Ingredients
- 8 medium Russet potatoes
- 4 strips turkey bacon, cooked and crumbled
- 3 finely chopped scallions
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup Daisy Sour Cream
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 1 heavy pinch salt
- 1 heavy pinch pepper
- 1 heavy pinch chili powder
Ingredients
- 8 medium Russet potatoes
- 4 strips turkey bacon, cooked and crumbled
- 3 finely chopped scallions
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup Daisy Sour Cream
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 1 heavy pinch salt
- 1 heavy pinch pepper
- 1 heavy pinch chili powder
Directions
- Preheat the oven to 400 degrees. Thoroughly wash and dry the potatoes. Wrap the potatoes in aluminum foil and bake for 30 minutes.
- Remove from the oven. Poke holes in the potatoes and return to the oven for another 30 minutes or until easily pierced with a fork.
- Meanwhile, fry and crumble the bacon. Chop the scallions.
- Remove the potatoes and cool for 10 minutes. Lower the oven temperature to 350 degrees.
- Slice off the top 1/3 of each potato lengthwise. Holding each potato with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent it from falling apart during baking.
- In a large bowl, combine potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill each potato skin with the mashed potato mixture.
- Top with the remaining 2 cups of cheddar cheese. Sprinkle each with chili powder as desired. Bake for 15 minutes or until cheese melts.
- Top with additional dollops of sour cream, if desired, and serve immediately.
- Calories:445
- Cholesterol:78
- Dietary Fiber:3
- Protein:15
- Sodium:374
- Total Carbohydrate:42
- Total Fat:23