Ingredients for Bacon Cheddar Sour Cream And Chive Twice Baked Potatoes
- 4 baking potatoes
- 1/2 cup bacon bits
- 1 cup sour cream
- Miracle Whip
- Sweet Onion
- 1 1/2 cups shredded cheddar cheese
- Roasted Garlic
- 1/4 cup chopped fresh chives
- salt to taste
- pepper to taste
- aluminum foil
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How to Make Bacon Cheddar Sour Cream And Chive Twice Baked Potatoes
- Preheat oven to 400°F (200°C). Wash and pierce potatoes several times with a fork.
- Wrap each potato individually in aluminum foil.
- Bake for 45-60 minutes, or until potatoes are easily pierced with a fork.
- Remove potatoes from oven and let cool slightly. Once cool enough to handle, carefully unwrap.
- Slice potatoes in half lengthwise.
- Using a spoon, gently scoop out the potato flesh, leaving a 1/4-inch border. Set aside the scooped potato flesh.
- In a large bowl, combine the scooped potato flesh, melted butter, crumbled bacon, 1 cup of cheddar cheese, sour cream, chives, salt, and pepper. Mix well.
- Fill each potato skin with the mixture. Sprinkle the remaining 1/2 cup of cheddar cheese over the filling.
- Bake at 375°F (190°C) for 10-15 minutes, or until cheese is melted and bubbly.
- Broil for 1-2 minutes, watching closely, until cheese is lightly browned. (Keep a close eye to prevent burning).
- Top with extra sour cream and chives, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
16g
Carbs
5g
