Twice Baked Potatoes
Twice-baked potatoes are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.
6 large baking potatoes
1/2 cup butter, room temperature
3/4 to 1 cup milk or heavy whipping cream
3 tablespoons crumbled cooked bacon
3 tablespoons finely chopped onion
1 tablespoon minced chives
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded cheddar cheese, divided
Preheat oven to 375°F (191°C). Scrub and pierce potatoes.
Bake for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika.
Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Preparation: 15 minutes
Bake: 1 hour 25 minutes
Amount per serving: 558 calories, 25 g fat (16 g saturated fat), 78 mg cholesterol, 670 mg sodium, 69 g carbohydrate, 6 g fiber, 16 g protein.