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Perfectly Crispy Twice-Baked Potatoes Recipe

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Ingredients

Adjust Servings:
4 russet potatoes, scrubbed (about 2 1/2 lb.)
1 cup grated aged cheddar cheese
1 cup grated gruyere cheese
1/2 cup sour cream
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped chives
1 tablespoon finely chopped parsley
1/4 teaspoon tabasco sauce
1/4 teaspoon worcestershire sauce
8 slices cooked bacon, cut into 1/4-inch strips
kosher salt & freshly ground black pepper, to taste
1/4 teaspoon paprika

Nutritional information

634.7
Calories
379 g
Calories From Fat
42.2 g
Total Fat
23.9 g
Saturated Fat
122.4 mg
Cholesterol
679.1 mg
Sodium
39 g
Carbs
4.8 g
Dietary Fiber
3 g
Sugars
26.1 g
Protein
330g
Serving Size

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Perfectly Crispy Twice-Baked Potatoes Recipe

Features:
    Cuisine:

    The buttery, creamy indulgence of mashed potatoes meets the joy of digging into a baked potato in this iconic side dish: crispy potato skins are filled with soft whipped potato mixed with cheddar cheese, bacon, sour cream, butter, Tabasco, and herbs, topped with more cheese, and baked until golden brown and bubbly.

    • 105 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Ultimate Twice-Baked Potatoes, The buttery, creamy indulgence of mashed potatoes meets the joy of digging into a baked potato in this iconic side dish: crispy potato skins are filled with soft whipped potato mixed with cheddar cheese, bacon, sour cream, butter, Tabasco, and herbs, topped with more cheese, and baked until golden brown and bubbly , These are wonderful! I made a couple of small changes by using mozzarella rather than Gruyere and green onions rather than chives because I had them on hand Very simple and delicious Thanks for sharing this great keeper Made for Spring PAC 2014


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    Steps

    1
    Done

    Heat Oven to 450. Put Potatoes on a Baking Sheet and Bake, Turning Occasionally, Until Tender, About 1 Hour. Transfer to a Rack and Let Cool Slightly.

    2
    Done

    Halve Potatoes Lengthwise and Scoop Out Insides With a Spoon Into a Medium Bowl, Leaving " of the Outer Layer of Flesh and Skin Behind; Transfer Empty Potato Halves to a Baking Sheet.

    3
    Done

    Combine Scooped Potato Insides, Cup Each Cheddar and Gruyre, and Sour Cream, Butter, Chives, Parsley, Tabasco, Worcestershire, and Bacon and Season With Salt and Pepper. Spoon Mixture Into Potato Halves and Sprinkle With Remaining Cheese and Paprika.

    4
    Done

    Bake Until Cheese Is Browned and Bubbly, About 10 Minutes.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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