Bacon Twice Baked Potatoes
Old potatoes? They are perfect for using up in these Bacon Twice Baked Potatoes! Eat now or freeze for later.
Ingredients
- 8 medium sized potatoes baked until well done
- 4 oz chopped bacon
- ½ large onion diced
- 1 cup shredded cheese or use crumbled
- ¼ cup milk
- 1 tablespoon mushroom salt
- Salt and pepper to taste
Instructions
- Bake potatoes at 400 °F until a fork easily pierces, about 45-60 minutes.
- While the potatoes cook, throw the bacon in a small pan and cook, stirring often. When it's nearly done, add the onion to sauté until translucent. Drain and set aside.
- Let the potatoes cool to a handle-able temp, but you do want to do this while they're warm. Once they get cold they are harder to scoop and mash.
- Cut the potatoes into halves lengthwise, and scoop all the insides into a medium sized bowl. Add in the bacon mixture, cheese, milk, and mushroom salt and mash well. Salt and pepper to taste.
- Fill each potato level with the filling.
- You can immediately bake them until browned on top (450 °F for 15 minutes) OR we like to freeze and use on busy days.
- To bake from frozen, bake at 400 °F until browned on top.
Notes
- *Amount of milk used depends on how dry your potatoes are. Go slow and don't add it all right away.
- Fill the potato skins level so that you have enough filling for all. Or you can mound them for a fancier presentation, and enjoy the leftover skins by brushing with butter before baking to a crisp.
Nutrition
Serving: 1potato halfCalories: 147kcalCarbohydrates: 19gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 16mgSodium: 598mgPotassium: 465mgFiber: 2gSugar: 1gVitamin A: 56IUVitamin C: 21mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!