Twice baked potatoes with baconIf you are a bacon lover, you must try this recipe for Twice Baked Potatoes with Bacon for your next snack, meal, or BBQ.  It has a yummy garlic potato taste with the smoky bacon that will make everyone cheer yum, yum!

Start with your 3 baked potatoes.  I baked my potatoes in the microwave before I started; 11 minutes for three potatoes.  That is 5 minutes for 1 potato and 3 minutes more for each additional potato.  Make sure you poke a few holes in each potato with a fork before microwaving. Cut the baked potatoes in half lengthwise and scoop out the potato to within 1/4 inch of the skins.

Twice baked potatoes with baconIn a bowl mash the scooped out potato with 2 tablespoons of melted butter, 1/2 teaspoon of garlic salt, and 1/2 cup of sour cream.

Twice baked potatoes with baconNow add the cooked crumbled bacon.  Doesn’t that bacon look absolutely fabulous?

Twice Baked Potatoes with Bacon 3Brush the outside of the potato skins with 1 tablespoon of melted butter.  Spoon the potato and sour cream mixture equally back into the skins.

Twice Baked Potatoes with Bacon 4

Top each with some of the grated cheddar cheese.

Twice Baked Potatoes with Bacon 5In a 475 degree oven, bake the filled skins for 8 to 10 minutes or until the cheese is melted. Garnish with sour cream and parsley.  Now sit back and enjoy your potatoes and bacon…comfort food at its best!

Twice Baked Potatoes with Bacon
Write a review
Print
Ingredients
  1. 3 large baked potatoes
  2. 2 tablespoons of melted butter
  3. 1/2 teaspoon of garlic salt
  4. 3 strips of bacon, cooked and crumbled
  5. 1/2 cup of sour cream
  6. 1/2 cup of grated cheddar cheese
Instructions
  1. Start with your 3 baked potatoes. I baked my potatoes in the microwave before I started; 11 minutes for three potatoes. That is 5 minutes for 1 potato and 3 minutes more for each additional potato. Make sure you poke a few holes in each potato with a fork before microwaving. Cut the baked potatoes in half lengthwise and scoop out the potato to within 1/4 inch of the skins. In a bowl mash the scooped out potato with 2 tablespoons of melted butter, 1/2 teaspoon of garlic salt, and 1/2 cup of sour cream. Now add the cooked crumbled bacon. Brush the outside of the potato skins with 1 tablespoon of melted butter. Spoon the potato and sour cream mixture equally back into the skins. Top each with some of the grated cheddar cheese. In a 475 degree oven, bake the filled skins for 8 to 10 minutes or until the cheese is melted. Garnish with sour cream and parsley.
Cooking Up Cottage http://www.cookingupcottage.com/