Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. 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 potato flesh with mixer 1 min. Add soup and sour cream; beat until fluffy. Stir in 1 cup cheese, bacon and onions.
Spoon mashed potatoes into potato shells; top with remaining cheese. Place in shallow baking dish.
Bake 15 min. or until heated through.
These delicious twice-baked 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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.