Cheesy Twice-Baked Potatoes

Any mashed potatoes lovers out there?  How about baked potatoes?  This recipe for twice-baked potatoes is the best of both worlds. PLUS, cheese and bacon.  What could be better than that?  Perfect for football games, get-togethers, and parties, they’re a crowd-friendly appetizer that most anyone will like.

Ingredients for Twice-Baked Potatoes

• 4 large potatoes
• 1/4 to 1/2 cup milk
• 1/4 cup butter
• 1/2 teaspoon salt (less if you are using onion or garlic salt)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Dash of pepper
• 1 cup shredded cheese
• Bacon bits according to taste (you can also use fresh bacon, cooked and cut into pieces)

How to Make Twice-Baked Potatoes

Bake potatoes as you normally would (I baked mine in the microwave, wrapped in a wet paper towel for 8 minutes).

Cut potatoes in half lengthwise.  Use a knife to cut around the edge of the potato, leaving only about 1/4 inch attached to the shell.  Carefully scoop out the inside of the potato with a spoon.

Mash potatoes in a medium bowl until no lumps remain.

Add milk in small amounts, beating after each addition.

Add the butter and seasonings (garlic powder, onion powder, salt, and pepper), beating until the potatoes are light and fluffy.

Stir in cheese and bacon.

Fill the potato shells with mashed potatoes and place on an ungreased cookie sheet.

Bake at 400 degrees F for 20 minutes.  Top with additional cheese or bacon bits if desired.

For more side dishes, be sure to check out my recipes for stuffed mushrooms and bacon-wrapped water chestnuts.