Twice Baked Potatoes Recipe
Ingredients
| Baking potatoes | 2 Medium | |
| Sour cream | 1⁄3 Cup (5.33 tbs) | |
| Milk | 3 Tablespoon | |
| Parmesan cheese | 2 Teaspoon, grated | |
| Salt | 1⁄8 Teaspoon | |
| Bacon strips | 2 , crumbled (cooked) | |
| Cheddar cheese | 4 Teaspoon, shredded | |
| Tomato | 2 Tablespoon, chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 644 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 18 g89.8%
Trans Fat 0 g
Cholesterol 78.1 mg26%
Sodium 884.8 mg36.9%
Total Carbohydrates 69 g23.1%
Dietary Fiber 4.9 g19.4%
Sugars 8.2 g
Protein 22 g43.2%
Vitamin A 19.6% Vitamin C 40.4%
Calcium 44.6% Iron 19%
*Based on a 2000 Calorie diet
Directions
Allow to cool to the touch.
In a bowl, combine sour cream, milk, Parmesan cheese and salt.
Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell.
Mash pulp with sour cream mixture; stuff shells.
Sprinkle with bacon and cheddar cheese.
Bake at 325° for 20 minutes or until heated through.
Top with tomato if desired.
Chef
