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Twice-Baked Potatoes with Sour Cream & Bacon

Prep Time
20
min.
Total Time
1
hr.
40
min.
Servings

12 servings

Give them twice-baked potatoes with the works—including cream cheese, sour cream, crumbled bacon and onions. You could sneak some broccoli in there too.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Pierce each potato in several places with fork or sharp knife; bake 1 hour. Cool slightly.
  • Reduce oven temperature to 350ºF. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 min. Add cream cheese and sour cream; beat until fluffy. Stir in bacon and onions.
  • Spoon into potato shells; top with broccoli and cheddar. Place in shallow baking dish.
  • Bake 15 min.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN'S Light Sour Cream, and KRAFT 2% Milk Shredded Cheddar Cheese.

Make Ahead

Potatoes can be partially prepared ahead of time. Prepare as directed except omit the final baking time. Refrigerate up to 24 hours. When ready to serve, bake in 350ºF oven 15 to 20 min. or until heated through.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 240
Total fat 8g
Saturated fat 4.5g
Cholesterol 30mg
Sodium 170mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 2g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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