Cheesy Twice-Baked Potatoes with Bacon
|2||large Russet baking potatoes|
|1/4 cup (60 mL)||milk|
|2 tbsp (30 mL)||Lactantia butter, at room temperature|
|1/4 tsp (1 mL)||each salt and pepper|
|1 1/4 cups (300 mL)||Black Diamond® Mozza Cheddar Shredded Cheese, divided|
|4 slices||bacon, cooked and crumbled|
|2 tbsp (30 mL)||diced red peppers (optional)|
|2||green onions, thinly sliced, divided|
- Preheat oven to 400°F (200°C). Pierce each potato several times with fork; bake for 50 to 60 minutes or until tender. Let cool for 10 minutes. Reduce heat to 375°F (190°C).
- Cut each potato in half lengthwise. Scoop pulp into bowl, keeping skins intact and leaving thin shells. Mash potatoes with milk, butter, salt and pepper; stir in 1 cup (250 mL) cheese, bacon, red peppers, and half of the green onions.
- Divide potato mixture evenly among shells. Top with remaining cheese. Bake on parchment paper–lined baking sheet for 12 to 15 minutes or until heated through and cheese melts. Sprinkle with remaining green onions.
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