Prep 15 mins
Cook 1 hr 30 mins
This version of twice baked potatoes features a rich filling of onions, bacon, sour cream and cheese.
- 4 large baking potatoes
- 1 lb sliced bacon, diced
- 1⁄2 cup finely chopped red onion
- 1⁄2 cup finely chopped yellow onion
- 1⁄2 cup sour cream
- 2 tablespoons milk
- 1 cup diced American cheese
- 1⁄2 cup shredded cheddar cheese
- 4 green onions, finely sliced
- Bake potatoes at 400º for 1 hour or until tender.
- Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels.
- Drain, reserving 1 tablespoon drippings.
- In the drippings, saute red and yellow onions until tender; set aside.
- When potatoes are cool enough to handle, cut in half lengthwise.
- Scoop out pulp, leaving an 1/8-in.
- In a mixing bowl, beat the pulp, sour cream and milk until creamy.
- Stir in sauteed onions, American cheese and 1 cup of bacon.
- Spoon into potato shells.
- Place potatoes on a baking sheet.
- Bake at 400º for 25 minutes.
- Sprinkle with cheddar cheese, green onions and remaining bacon.
- Bake 5-10 minutes longer or until the cheese is melted.
Fixed these tonight to go with Recipe#340332#340332 and brocooli...wonderful!!! I cut the recipe in half and the only thing I did differently was to add a minced clove of garlic. Delicious...I will be making these often. Thank you for posting. Made for Zaar Alphabet Soup Game 2009.
This is one of those delicious dishes that make you wish you weren't dieting! Other than scaling the recipe, I didn't change a thing. Next time, I'll probably substitute Swiss or Jack for the American (only because I'm not fussy on processed cheese). Thanx Hag Chef!