Bacon-Cheddar Twice Baked Potatoes

Name: Bacon-Cheddar Twice Baked Potatoes
Total time: 105 min
Ingredients: 1 Tbsp. butter; 2 Tbsp. chopped onion; 4 large Russet potatoes, baked; 1⁄2 cup sour cream, divided; 1⁄4 cup milk; 2 strips bacon, cooked hard and crumbled; 1⁄3 cup shredded Cheddar cheese; 1⁄4 tsp. salt; 1⁄8 tsp. ground black pepper

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Serves: 6Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 6

Ingredients

1 Tbsp. butter
2 Tbsp. chopped onion
4 large Russet potatoes, baked
1⁄2 cup sour cream, divided
1⁄4 cup milk
2 strips bacon, cooked hard and crumbled
1⁄3 cup shredded Cheddar cheese
1⁄4 tsp. salt
1⁄8 tsp. ground black pepper

Directions

Step 1
Melt the butter in a small skillet over medium heat and cook the onion until softened, about 3 minutes. Cut the potatoes in half lengthwise and scoop out the flesh, being careful to leave a shell of 1⁄4 to 1⁄2-inch.
Step 2
In a medium bowl, combine the potato, 1⁄3 cup sour cream, onion, and butter. Mash them together thoroughly, then beat by hand or with an electric mixer, adding as much milk as necessary for a smooth consistency. Potato mixture will be slightly firmer than mashed potatoes. Stir in the bacon and the cheese, and season with salt and pepper.
Step 3
Mound the mixture in the potato shells and place them on an ungreased baking sheet. Bake at 350°F for about 30 minutes, until well heated. Drizzle with remaining sour cream.