Ingredients: |
Ingredients: 10 med. Baking Potatoes
1 tbsp. Olive Oil
2 tsp. Salt
¾ tsp. Black Pepper, ground
4 slices Bacon, hickory smoked
1¼ c. Cheddar Cheese, shredded
1¼ c. Milk
½ c. Butter, melted
¼ c. Chives, fresh, chopped
8 oz. Sour Cream
- pinch Nutmeg, ground
|
Directions: |
Directions:1. Preheat oven to 400º F.
2. Poke each potato 3 times on each side with a knife to vent. Rub potatoes with oil, ½ teaspoon salt, and ¼ teaspoon pepper, and place on a large, rimmed baking pan.
3. Bake potatoes for 60-70 minutes or until potatoes are pierced easily with a knife, turning once ½ through baking time. Remove from oven and let cool. Reduce heat to 350º F.
4. Place bacon in a single layer on a rimmed baking pan. While potatoes are baking, cook bacon in the oven for 15 minutes or until crisp. Transfer bacon to paper towels to drain. When cool enough to handle, crumble bacon.
5. Starting on top and approximately ½-inch from the sides of each potato, use a small, sharp knife to cut out an oval shape about ½-inch deep along the length of each potato.
6. Scoop out the inside portion of each potato and place it in a large bowl. Leave at least a ¼-inch wall remaining on the inside of the potatoes.
7. Return potato shells to rimmed baking pan. With a fork, mash potatoes in a bowl until small lumps remain.
8. Stir in 1 cup cheese, milk, butter, chives, nutmeg, and the remaining 1½ teaspoon salt and ½ teaspoon pepper; Mix well.
9. Spoon potato mixture into potato shells; Top with remaining ¼ cup cheese and crumbled bacon.
10. Bake for 15-18 minutes or until cheese melts and potatoes are heated through.
11. Serve with sour cream. |
This recipe for BACON & CHEDDAR TWICE-BAKED POTATOES is from