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Main/Side Dishes  
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Main/Side Dishes
Twice Baked Cheddar Stuffed Potatoes
Share & Win Recipe

8 ozCream cheese softened 250 ml
1/2 tspCooked bacon bits (Optional garnish)2.5 ml
2 tspSalt20 ml
1 cupShredded old cheddar cheese 250 ml
1/2 tspPepper5 ml
1/2cupSour cream125 ml
1/3cupOptional chopped onion83 ml
4-86 ounce russet potatoes 4-8
1/2 tspChives (optional garnish)2.5 ml

Position rack in center of oven; preheat to 375F.
Wash and gently oil potatoes

Wrap potatoes in tinfoil

Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45-60 minutes.

Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato (lengthwise). Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes.
In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy

Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip.
Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)
Position rack in center of oven and preheat to 375F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.

This potato recipe is brought to you courtesy of Jennifer S.

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