Twice baked potatoes have double the flavor and are ready to serve straight from the oven.
4 medium russet potatoes
1/4 cup butter or margarine
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
2/3 cup whipping cream or half-and-half
1/3 cup cooked, crumbled bacon (about 5 slices)
1/4 cup finely chopped onion
- Preheat oven to 425°F (220°C).
- Bake potatoes for 45 to 50 minutes or until tender; cool slightly. Cut potatoes in half. Scoop out insides, being careful not to break skins.
- Mash potatoes with butter and onion powder in large bowl; stir in cheese, evaporated milk, bacon and onion. Fill potato shells; sprinkle with paprika. Place on baking sheet.
- Bake for 15 minutes.
Makes 8 servings.