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Twice Baked Potatoes

Twice Baked Potatoes

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Twice Baked Potatoes
Prep 15 min Cook 1 hr 15 min Source: 20659
GreggSide

Ingredients

  • 4 large potatoes
  • 1/2 pound 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
  • 1 teaspoon chives (chopped)
  • 8 ounces sour cream
  • 8 ounces shredded Cheddar cheese
  • 1 teaspoon bread crumbs

Directions

  1. 1. Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  2. 2. Bake the 4 large potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  3. 3. Place 1/2 pound bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. 4. Over medium-low heat melt the 4 tablespoons butter in a large saucepan. Combine onion, mushrooms, red pepper, 1 teaspoon garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  5. 5. Slice open the baked 4 large potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the 8 ounces sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  6. 6. Using a large spoon, fill the potato skins with the mixture. Top with 1 teaspoon bread crumbs, the remaining cheese and 1/2 pound bacon.
  7. 7. Return the 4 large potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

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.