Cheddar Twice-Baked Potatoes
Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. —Heather Ahrens Columbus, Ohio
Ingredients
- 6 large baking potatoes
- 8 tablespoons butter, divided
- 1/4 pound sliced bacon, diced
- 1 medium onion, finely chopped
- 1/2 cup 2% milk
- 1 large egg
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup shredded cheddar cheese
Directions
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1Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender.
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2Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside.
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3When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
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4Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.
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