Cheesy Loaded Twice Baked Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

2 large baking potatoes (russet or Idaho)

½ cup bacon pieces (or 4 slices)

1/2 cup sour cream

1/4 cup milk

2 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar cheese (divided)

⅓ cup chives (chopped)

Directions

Preheat the oven to 350°F (175°C).

Wash and pierce the potatoes with a fork.

Bake the potatoes for approximately 1 hour, or until fork-tender, and set aside to cool.

Cook the bacon in a large skillet over medium-high heat until crispy, drain and set aside. Chop with a knife, if cooking large bacon slices.

Slice the potatoes in half lengthwise, and scoop out the flesh into a bowl, saving the skins.

Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and half of the chives to the potato flesh and mix with a hand mixer until creamy.

Spoon the mixture back into the potato boats and top each with the remaining ingredients.

Bake in the preheated oven for an additional 15 minutes, or until the cheese is melted and lightly browned.

Nutrition

• Calories: 359 kcal
• Total Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Cholesterol: 60 mg
• Sodium: 813 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 18 g