Twice baked potatoes are a standard accompaniment to many dishes, providing a starch to balance out a full meal with a meat and vegetable. These twice baked potatoes are succulent and full of rich flavor. The inclusion of bacon, sour cream and plenty of cheese helps make them filling yet simple. These potatoes can easily be reheated as well.

  • 6 potatoes
  • 2 slices bacon
  • 1/2 C sour cream
  • 1 C cheddar
  • 1/2 t salt
  • 1/4 t pepper

Step One

Wash potatoes and prick each multiple times with a fork.

Step Two

Bake the potatoes at 425 degrees for 50 to 60 minutes until tender. Let potatoes cool until they are easy to handle.

Step Three

Dice bacon and fry in a pan until done. Remove and set aside.

Step Four

Cut a slice off each potato lengthwise along the top. Scoop out the potato, leaving about a 1/4 inch of the skin and flesh intact.

Step Five

Mash the potato flesh in a bowl and mix bacon, sour cream, half the cheddar, salt and pepper together.

Step Six

Fill potato skin with mixture. Bake in a casserole at 425 degrees for 20 to 25 minutes until lightly browned on top.

Step Seven

Top with remaining cheese and bake for another 3 to 5 minutes until cheese melts.

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