|Nutritional Guidelines (per serving)|
|Servings: 8 servings as a side dish|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A comfort food for many, these twice-baked potatoes are kicked up with bacon, cheddar cheese, parmesan cheese, sour cream, and chives. This recipe may be made in advance and cooked later.
- 4 large potatoes (Idaho baking potatoes, scrubbed clean)
- 2 teaspoons olive oil
- 2 teaspoons salt (kosher)
- 6 slices bacon (cooked, drained, and crumbled)
- 1 1/2 cups cheddar cheese (shredded, divided use)
- 1/2 cup sour cream
- 1/4 cup chives (or green onions, chopped)
- Salt to taste
- Black pepper to taste
- 1/4 cup parmesan cheese (grated)
- Optional: sweet Hungarian paprika
Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork.
Place on a shallow baking pan 6 inches apart and bake until the center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise.
Carefully scoop out the soft flesh, leaving a 1/4-inch rim around the potato skin, and place the flesh in a mixing bowl.
Set skins aside to stuff later.
Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth.
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray.
Sprinkle with reserved 1/2 cup cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
Return to the 400 F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.