Twice baked potatoes
Preheat oven 400 degrees F.
Pierce potatoes with fork and place potatoes directly on rack in center of oven and bake for 1 hour. Allow potatoes to cool for 20-30 minutes, and trim off the top 1/4 of potatoes to make a canoe-like shape. Carefully scoop out most the potatoes into a bowl, taking care to leave the skin intact.
Add the sour cream and fold in the scallions, cheese and crumbled bacon. Season with salt and pepper and garlic. Mash together with fork. Refill the shells with the potato mixture, mounding slightly. Brush tops with butter and return to the oven and bake at 375 for additional 30 minutes. Broil an additional 5 minutes on high to brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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