Ultimate twice baked potatoes is a "must have" recipe. With simple widely available ingredients, you can delight your guests with these creamy cheesy appetizers. Make a batch today!
Cut bacon into 1 inch chunks. Fry and set aside.
Bake 6 potatoes at 400 F (205 C) for 40 minutes. Remove from oven and let cool. Cut potatoes in half lengthwise and scoop out potato into mixing bowl.
In food processor, add scooped potatoes, garlic, mustard, cream cheese, olive oil, parsley, and pepper. Mix until smooth.
In empty potato skins, sprinkle in some cheese. Then add creamy potato mixture. Place potatoes on baking tray. Top each potato skin with bacon. Generously top with cheddar cheese.
Return tray to oven. Baked until cheese is nicely melted. (10-12 minutes) Remove, let cool and arrange on plate. This is designed to be an appetizer.
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Ingredients
Directions
Cut bacon into 1 inch chunks. Fry and set aside.
Bake 6 potatoes at 400 F (205 C) for 40 minutes. Remove from oven and let cool. Cut potatoes in half lengthwise and scoop out potato into mixing bowl.
In food processor, add scooped potatoes, garlic, mustard, cream cheese, olive oil, parsley, and pepper. Mix until smooth.
In empty potato skins, sprinkle in some cheese. Then add creamy potato mixture. Place potatoes on baking tray. Top each potato skin with bacon. Generously top with cheddar cheese.
Return tray to oven. Baked until cheese is nicely melted. (10-12 minutes) Remove, let cool and arrange on plate. This is designed to be an appetizer.
Bacon, cream cheese, and cheddar cheese – you hit the Trifecta dude. Loved these. I think I will make another batch tonight.
Glad you liked them Brian.