Double Baked Potatoes
Crispy on the outside, ultra-creamy on the inside: these potatoes are cooked twice for an irresistible result. Topped with crispy bacon, melted cheddar, and a hint of nutmeg, they make a comforting side dish... or a meal in themselves! (A recipe from the 1988 Milk Calendar—still a favorite.)
- Prep: 15 min
- Cooking: 1 h
Ingredients
- 4 large baking potatoes
- 1 tbsp (15 mL) butter melted
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 1 garlic clove finely chopped
- 3/4 cup (180 mL) Milk
- Salt and pepper to taste
- 1/4 tsp (1 mL) ground nutmeg
- 8 oz (240 g) bacon cooked crisp and crumbled
- 1 cup (250 mL) shredded Canadian Cheddar cheese
- 2 tbsp (30 mL) fresh chives or green onions chopped
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Preparation
Preheat oven to 400 °F (200 °C). Bake potatoes until tender 45 to 60 minutes.
Meanwhile, heat butter in a skillet. Sauté onions and garlic until tender but not brown. Stir in milk. Heat. Add salt, pepper and nutmeg.
Cut off the top third of the potatoes. Scoop out potatoes leaving 1/4 inch (5 mm) shell. Beat potatoes until smooth. Mix in milk mixture. Stir in bacon, Cheddar cheese and chives. Adjust seasonings if necessary. Spoon or pipe mashed potatoes back into potato skins. Brush tops with melted butter.
Before serving, bake in a preheated 400 °F (200 °C) oven for 15 to 20 min until heated thoroughly.
Nutritional information
Per serving| Energy: | 528 Calories |
| Protein: | 20 g |
| Carbohydrate: | 55 g |
| Fat: | 26 g |
| Fibre: | 5.4 g |
| Sodium: | 648 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 281 mg |
| Vitamin C: | 53 % |
| Vitamin B6: | 44 % |
| Niacin: | 39 % |
| Phosphorus: | 37 % |
