These twice baked potatoes start with cream cheese and sharp cheddar, then end with crispy bacon, more cheese and scallions!
– large russet potatoes – sour cream – chive cream cheese – butter
– garlic salt – pepper – sharp cheddar – bacon, crumbled – green onions, diced
Scoop pulp out of baked potatoes with a spoon, leaving about ¼ inch in the shell. Sprinkle shells with a dash of garlic salt and pepper. .
With a mixer, blend pulp, sour cream, cream cheese, butter and half of the shredded cheddar until smooth. Add garlic salt and pepper. Mix well. Scoop into potato shells.
Spoon filling into the shells until it creates a little dome. Place into a small baking dish and nestle them together.
Sprinkle remaining cheddar cheese, crumbled bacon pieces and chopped green onions on top of potatoes.
Place potatoes back in the oven and bake at 350 degrees for 15 minutes until cheese is melted and potatoes are warm.
Twice Baked Potatoes are the perfect side to prime rib, beef tenderloin, pork and chicken. Great for holiday meals!
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