Twice-Baked Cheddar Bacon Potatoes |
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Ingredients
| 6 | medium baking potatoes
| | 1/2 | cup
butter
| | 1/2 | tsp.
salt
| | 1/4 | tsp.
ground black pepper
| | 1/4 | tsp.
paprika
| | 1/3 | cup
milk
| | 3 | tbsp.
cream cheese
| | 3/4 | cup
shredded sharp Cheddar cheese
| | 1/4 | cup
shredded Parmesan cheese
| | 1/2 | cup
sliced green onions
| | 1 | (3-oz.)
bottle bacon bits
| | 1 | (8-oz.)
carton sour cream
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Directions- Preheat oven to 350°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with fork. Wrap in foil. Bake 60 to 70 minutes or until tender. Let stand 10 minutes to cool slightly.
- Cut potatoes in half lengthwise. Scoop pulp out of each potato, leaving 1/4-inch shell. Place pulp in large mixing bowl. Mash pulp with potato masher or electric mixer on low speed. Add butter, salt, pepper and paprika; beat until smooth. Beat in milk and cream cheese.
- Spoon mixture into potato shells. Place in 15x10x1-inch baking pan. Sprinkle cheeses, green onions and bacon bits over potatoes.
- Bake 20 minutes more or until cheese is melted. Serve with sour cream.
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