TWICE BAKED POTATOES

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 4 large baking potatoes
  • 1/2 pound bacon (I only cooked 3 strips of bacon)
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper (about 1/2 tsp.)
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon salt
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package shredded
  • Cheddar cheese
  • 1 teaspoon dry bread crumbs (I didn't use)

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  • Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally
  • until the onions are soft.
  • Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in
  • 1/2 of the cheese and continue mixing until all ingredients are well blended.
  • Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  • Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown. i added red bell pepper for crunchiness

Notes

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Categories: Potato  Side Dish 
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