Touchdown Cheddar and Bacon Loaded Potatoes

Touchdown Cheddar and Bacon Loaded Potatoes

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All that shouting and gesturing at your TV screen can really build up an appetite. Enter these cheesy twice-baked potatoes, to help you power through the rest of the game.

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Chicago

Time needed

15 min preparation + 1 -1/2 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 8 slices bacon
  • 6 large russet potatoes, scrubbed and dried
  • 1 C. shredded Cheddar cheese
  • 4 green onions, sliced
  • 1/2 C. sour cream
  • ½ C. milk
  • 6 Tbs. unsalted butter
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

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Directions

Preheat oven to 350 degrees F and bake potatoes for about an hour. Meanwhile, lay the bacon on a baking sheet and bake until crisp, about 25 minutes. Remove, cool and crumble.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half, in a canoe shape, and use a spoon to scoop the flesh into a large bowl, leaving a 1/4-inch shell. Combine the potato flesh with sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mash until well blended. Use the mixture to fill up potato skins, topping each “boat” with the remaining cheese, green onions and bacon. Bake for another 15 minutes.

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