Try this Twice-Baked Potatoes recipe, or contribute your own.
Suggest a better descriptionSource: Ree Drummond
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 653 | ||
Calories from Fat: 224 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 43.1mg | 13 % | |
Sodium 788.4mg | 27 % | |
Potassium 804mg | 21 % | |
Total Carbohydrate 88.6g | 26 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 84g | ||
Protein 17.1g | 24 % | |
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. |
Calories per serving: 653
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