Minggu, 19 Juni 2016

Double Cheese Twice Baked Potato With Bacon Recipe

Double Cheese Twice Baked Potato With Bacon Recipe - Have you ever met anyone that doesn’t like a Twice Baked Potato?  Of course you haven’t, everyone loves Twice Baked Potatoes.  Now think real hard, have you ever met anyone that doesn’t fall all over themselves for Chessy Potatoes?  Of course not, everyone loves Cheese Potatoes.  And just to make this the best darn Twice Baked Potato Recipe that you will ever make, we are including one full pound of bacon.  Yes my friends you read that right:  This is going to be a Double Cheese Twice Baked Potato with Bacon Recipe.  Let’s just admit it here and now….We are in Baked Potato heaven territory!!

Well folks what we have here today is a Twice Baked Potato Recipe with Double Cheese, Bacon and Triple, yes I said triple, onion.  This potato side dish is so good that it will make you knees buckle.  I’m not kidding.  As an added bonus this Double Cheese Twice Baked Potato with Bacon Recipe is easy, simple, and quick to prepare.  Are you ready?

How To Make Double Cheese Twice Baked Potato

images source Double Cheese Twice Baked Potato With Bacon Recipe by  blogchef.net



INGREDIENTS
4 large baking potatoes (Russet Potatoes)
1/2 cup of sour cream
1 cup of American cheese, diced
1 cup cheddar cheese, grated
1 pound of bacon
1/2 cup red onion, diced
1/2 cup yellow onion, diced
4 scallions, chopped
1/4 cup of milk (cold)

DIRECTIONS
Preheat oven to 400F (Do not microwave–Please)
Bake the potatoes for 1 hour or until they are fork tender or easy to squeeze in the middle
While the potato is baking you can dice the bacon and saute in a pan until cooked. Remove the bacon from the pan and reserve the fat
Now you will need to cook the red and yellow diced onions in the bacon fat until they are soft
Set the bacon and onions aside
When the potatoes are done remove from the oven, set them aside until they have cooled enough where you can handle them
Now that the potatoes are cool enough to handle: Cut the potatoes in half lengthwise and scoop all of the pulp into a large bowl. Be careful not to poke through the shells.
Stir in the sour cream and milk to the potato mixture
Mix in the American Cheese, onions, and most of the bacon. You are going to keep some of the bacon in reserve for a topping on the potatoes
Spoon the mixture back into 4 of the potato shell halves. The potatoes shouldn’t be flat in the shells, they should look like a mound
Place the potatoes back in the oven and bake for 1/2 hour
Remove the potatoes from the oven and sprinkle the cheddar cheese, scallions, and remaining bacon on top of the potatoes.
Bake for 5 more minutes

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