Scallion and Bacon Twice-Baked Potatoes
- Total Time
Bacon and scallions give this comfort food recipe terrific flavor. Cheddar cheese and sour cream make the filling nice and creamy.
uncooked potato(es)4 large, Idaho
fat free sour cream1 cup(s)
shredded fat-free Cheddar cheese¾ cup(s)
table salt⅛ tsp, or more to taste
black pepper⅛ tsp, or more to taste
uncooked Canadian bacon3 slice(s), chopped and cooked until crisp
uncooked scallion(s)3 medium, white and light green parts, chopped
- Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour (or you can microwave potatoes). Remove from oven and increase oven temperature to 450ºF.
- Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out potato flesh and place it in a medium bowl; reserve hollowed out potato skins.
- Add sour cream and cheese to potato flesh and season liberally with salt and pepper; add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined.
- Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes. Yields 1 potato per serving.