If you are a bacon lover, you must try this recipe for Twice Baked Potatoes with Bacon for your next snack, meal, or BBQ. It has a yummy garlic potato taste with the smoky bacon that will make everyone cheer yum, yum!
Start with your 3 baked potatoes. I baked my potatoes in the microwave before I started; 11 minutes for three potatoes. That is 5 minutes for 1 potato and 3 minutes more for each additional potato. Make sure you poke a few holes in each potato with a fork before microwaving. Cut the baked potatoes in half lengthwise and scoop out the potato to within 1/4 inch of the skins.
In a bowl mash the scooped out potato with 2 tablespoons of melted butter, 1/2 teaspoon of garlic salt, and 1/2 cup of sour cream.
Now add the cooked crumbled bacon. Doesn’t that bacon look absolutely fabulous?
Brush the outside of the potato skins with 1 tablespoon of melted butter. Spoon the potato and sour cream mixture equally back into the skins.
Top each with some of the grated cheddar cheese.
In a 475 degree oven, bake the filled skins for 8 to 10 minutes or until the cheese is melted. Garnish with sour cream and parsley. Now sit back and enjoy your potatoes and bacon…comfort food at its best!
- 3 large baked potatoes
- 2 tablespoons of melted butter
- 1/2 teaspoon of garlic salt
- 3 strips of bacon, cooked and crumbled
- 1/2 cup of sour cream
- 1/2 cup of grated cheddar cheese
- Start with your 3 baked potatoes. I baked my potatoes in the microwave before I started; 11 minutes for three potatoes. That is 5 minutes for 1 potato and 3 minutes more for each additional potato. Make sure you poke a few holes in each potato with a fork before microwaving. Cut the baked potatoes in half lengthwise and scoop out the potato to within 1/4 inch of the skins. In a bowl mash the scooped out potato with 2 tablespoons of melted butter, 1/2 teaspoon of garlic salt, and 1/2 cup of sour cream. Now add the cooked crumbled bacon. Brush the outside of the potato skins with 1 tablespoon of melted butter. Spoon the potato and sour cream mixture equally back into the skins. Top each with some of the grated cheddar cheese. In a 475 degree oven, bake the filled skins for 8 to 10 minutes or until the cheese is melted. Garnish with sour cream and parsley.
