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Cheddar Twiced Baked Potatoes




Source of Recipe


taste of home magazine


List of Ingredients




6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped
1/2 cup milk
1 egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup (4 ounces) shredded cheddar cheese



Recipe




Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
Spoon into the potato shells. Place on a baking sheet.
Bake at 375° for 20-25 minutes or until heated through. Yield: 6 servings.