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Twice Baked Potatoes

Sauteed onions enhance the flavor of an old favorite.

Prep Time:  15 minutes   |    Cook Time:  45 minutes   |    Total Time:  1 hour   |    Yields:  8 potato halves

Ingredients:

  • 4 medium russet potatoes
  • 8 strips  Appleton Farms  Premium Sliced Bacon
  • 1 medium onion, sliced
  • Stonemill Essentials  Iodized Salt, to taste
  • Stonemill Essentials  Ground Black Pepper, to taste
  • 3 ounces  Happy Farms  Monterey Jack Cheese, shredded (about ¾ cup)
  • ½ teaspoon  Stonemill Essentials  Paprika
  • ¼ cup  Friendly Farms  Sour Cream
  • ¼ cup  Countryside Creamery  Unsalted Butter, melted

Directions:

  1. Preheat oven to 375°.
  2. Prick potatoes evenly with a fork. Microwave for about 7 minutes or until cooked through. Wrap in foil and let sit for 15-20 minutes.
  3. Meanwhile, cook bacon to desired crispness, drain on paper towels and roughly chop. Remove bacon fat from skillet, leaving about 2 tablespoons in the pan. Add onion and saute over medium heat, stirring frequently, until caramelized. Remove from heat, season with salt and pepper. In a small bowl, combine the chopped bacon, onions and shredded cheese.
  4. To assemble: Slice each potato in half lengthwise. Scoop out the center of each potato half into a medium bowl, leaving behind a sturdy shell. Use a fork to mash the potatoes to desired consistency. Add paprika, sour cream, melted butter, and half of the bacon and onion mixture. Season to taste with salt and pepper. Scoop filling into prepared potato shells. Top the assembled potatoes evenly with the remaining bacon and onion mixture.
  5. Place on a baking sheet and bake for 15 minutes or until heated through and golden brown.

Recipe courtesy of Chef Kates, ALDI Test Kitchen

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