Twice Baked Bacon Cheeseburger Potatoes Recipes
TWICE BAKED BACON CHEESEBURGER POTATOES
I made Twice Baked Potatoes a few years ago and they were pretty good but kind of boring. I didn't feel like making a full course meal today (though this took me just as long, but remember I'm slow) and baked potatoes sounded good. I'm not really a fan of my homemade cheeseburgers but that sounded good too. Sooo I thought...
Provided by Linda Hall
Categories Other Main Dishes
Time 3h30m
Number Of Ingredients 13
Steps:
- 1. Pierce potatoes and bake at 350 preheated oven for 11/2 hrs or until soft when stuck with a fork.
- 2. Chop onions and peppers in small pieces. Grate cheddar cheese
- 3. Cut bacon in small pieces and fry. Once bacon starts frying add ground sirloin (or hamburger) and half of the onions and peppers. Season with garlic salt and pepper Cook until meat is done. Drain and cover to keep warm.
- 4. When potatoes are done cut them in half long ways. Scoop the insides into a large bowl saving the skin. You will be spooning the potatoes back into the skins so be careful.
- 5. Put softened butter and cream cheese in the potatoes as soon as possible to help melt into it. Add milk and sour cream and mash with potato masher or electric mixer (I use a masher so there is more texture) Add half the shredded cheese and the other half of the onions and peppers and stir it all together. I add a little more garlic salt and pepper to the potatoes (it helps to keep the vampires away)
- 6. Scoop large portions into the potato skins and make indentations in the middle. Top that with the hamburger mixture. Top the whole thing with the remaining shredded cheese.
- 7. Place it back in the oven for 15 to 20 minutes. The faster you can mash and mix the less time you need to rebake. I'm slow as ... well you know so I had to heat it for a long time.
LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
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