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Twice Baked PotatoesTwice Baked Potatoes
Twice Baked Potatoes
Twice Baked Potatoes
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Recipe - The Fresh Grocer - Corporate
TwiceBakedPotatoes.jpg
Twice Baked Potatoes
Prep Time20 Minutes
Servings8
Cook Time1 Minutes
Calories445
Ingredients
8 medium Russet potatoes
4 strips turkey bacon, cooked and crumbled
3 finely chopped scallions
2 1/2 cups shredded sharp Cheddar cheese
2 tsp unsalted butter
1 cup Daisy Sour Cream
1/4 cup heavy cream
1/2 cup whole milk
1 heavy pinch salt
1 heavy pinch pepper
1 heavy pinch chili powder
Directions

1. Preheat oven to 400°F.

 

2. Wrap potatoes in foil and bake 30 minutes. Remove from oven. Poke holes in potatoes and return for 30 minutes. Cool 10 minutes. Reduce oven to 350°F.

 

3. Fry and crumble bacon. Chop scallions.

 

4. Slice top 1/3 of each potato lengthwise. Hollow out potato skins leaving about ¼”.

 

5. Combine potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill potato skins. Top with remaining cheese. Sprinkle each with chili powder. Bake 15 minutes.

 

6. Dollop with additional sour cream, if desired, and serve.

 

Nutritional Information
  • 78 mg Cholesterol
  • 374 mg Sodium
  • 42 g Total Carbohydrate
  • 3 g Dietary Fiber
  • 23 g Total Fat
  • 15 g Protein
20 minutes
Prep Time
1 minutes
Cook Time
8
Servings
445
Calories

Shop Ingredients

Makes 8 servings
8 medium Russet potatoes
Russet Potato
Russet Potato, 12 Ounce
$1.12 avg/ea$1.49/lb
4 strips turkey bacon, cooked and crumbled
Applegate Naturals Hickory Smoked Uncured Turkey Bacon, 8 oz
Applegate Naturals Hickory Smoked Uncured Turkey Bacon, 8 oz, 8 Ounce
$7.49$0.94/oz
3 finely chopped scallions
Scallions - Green, 1 each
Scallions - Green, 1 each, 1 Each
$1.49
2 1/2 cups shredded sharp Cheddar cheese
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz, 7 Ounce
On Sale! Limit 4
$1.99 was $3.59$0.28/oz
2 tsp unsalted butter
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz, 8 Ounce
$2.79$0.35/oz
1 cup Daisy Sour Cream
Daisy Pure & Natural Sour Cream, 8 oz
Daisy Pure & Natural Sour Cream, 8 oz, 8 Ounce
$1.99$0.25/oz
1/4 cup heavy cream
Bowl & Basket Heavy Whipping Cream, one pint
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$4.19$4.19/pt
1/2 cup whole milk
Wholesome Pantry Organic Whole Milk, 0.5 gallon
Wholesome Pantry Organic Whole Milk, 0.5 gallon, 64 Fluid ounce
$5.29$0.08/fl oz
1 heavy pinch salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
1 heavy pinch pepper
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
1 heavy pinch chili powder
Badia Chili Powder, 2.50 oz
Badia Chili Powder, 2.50 oz, 2.5 Ounce
$2.79$1.12/oz

Nutritional Information

  • 78 mg Cholesterol
  • 374 mg Sodium
  • 42 g Total Carbohydrate
  • 3 g Dietary Fiber
  • 23 g Total Fat
  • 15 g Protein

Directions

1. Preheat oven to 400°F.

 

2. Wrap potatoes in foil and bake 30 minutes. Remove from oven. Poke holes in potatoes and return for 30 minutes. Cool 10 minutes. Reduce oven to 350°F.

 

3. Fry and crumble bacon. Chop scallions.

 

4. Slice top 1/3 of each potato lengthwise. Hollow out potato skins leaving about ¼”.

 

5. Combine potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill potato skins. Top with remaining cheese. Sprinkle each with chili powder. Bake 15 minutes.

 

6. Dollop with additional sour cream, if desired, and serve.