Bubby's Twice Baked Potatoes
The chipotle cheddar cheese give these tots a little kick. If you can’t find it you could use pepperjack. I like to make a big batch and freeze them. They heat up great in the microwave when thawed.
4 large baking potatoes
1/2 pound bacon
4 tablespoons butter
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
4 oz american cheese slices, torn up
4 oz chipotle cheddar cheese slices, torn up
4 teaspoon dry bread crumbs
Preheat oven to 400 degrees.
Use a fork to pierce the potato skins.
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt the butter in a large saucepan.
Combine onion, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl.
Mix in the sour cream, american and chipotle cheddar cheese and continue mixing until all ingredients are well blended.
Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the shredded cheddar cheese and bacon.
Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Use a fork to pierce the potato skins.
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt the butter in a large saucepan.
Combine onion, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl.
Mix in the sour cream, american and chipotle cheddar cheese and continue mixing until all ingredients are well blended.
Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the shredded cheddar cheese and bacon.
Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
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