Twice-Baked Potatoes

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

4 russet potatoes (about 2 lb)

1/2 cup sour cream

1/2 cup half and half (or whipping cream)

2 Tbsp green onions (diced)

1/4 cup cooked bacon (chopped)

1 1/2 cup cheddar cheese (grated)

1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic salt

Wskazówki

Preheat the oven to 425˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato 5-6 times with a fork. Bake potatoes at 425°F for about 45-60 minutes or until they are easily pierced with a fork and give a little when pressed (they should reach an internal temperature of 210˚F).

Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.

Add sour cream, half and half, salt, pepper and garlic salt to the bowl with the potato insides. Mash the mixture together until creamy.

Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.

Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

Wartości Odżywcze

• Kalorie: 355 kcal
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 37 mg
• Sód: 1013 mg
• Węglowodany Całkowite: 43 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 3 g
• Białko: 19 g