This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad
Today, I am going to share with you one of my FAVORITE fun recipes. I feel like A Little Glitter has turned into a health blog lately, and that is not a totally accurate view of my life. I do exercise regularly and eat good for you foods a lot of the time, but I am also a huge believer in moderation and enjoying life. I have a child. She doesn’t want to eat kale for every meal, and frankly, neither do I. I think that if you watch what you eat most of the time, there is definitely room in there for treating yourself. Enter…the Twice Baked Bacon Cheddar Potato.
When I am ready to indulge, I look for either something sweet or something savory. These Twice Baked Bacon Cheddar Potatoes fall into the latter category and hit the spot every time. They are cheesy and gooey and salty and buttery with a hint of sour cream.
Every time I make these, people go bananas over them. They are super versatile and work as an appetizer, a potluck contribution or a side dish. They are perfect for holidays, parties or tailgating. You can change up the recipe to add in whatever mix-ins you like, but I tend to stick with bacon and cheddar cheese.
The best part is that I usually have most of the ingredients in my pantry already, and if I am missing anything, I can pick it up at my local supermarket. There is nothing worse than when a recipe calls for some ingredient that you can’t find anywhere (ahem maple extract – I’m looking at you). For this recipe I found my Borden® Cheese at ShopRite, but check out this store locator to find Borden® Cheese near you!
Another reason I love these Twice Baked Bacon Cheddar Potatoes is that they can be prepped in advance. That makes them a favorite of mine for the holidays because I can make them the day before and stick them in the fridge. Then, when my guests arrive, I just pop them in the oven to melt the cheese and reheat them, and we are good to go. I don’t have to worry about them monopolizing precious oven time that I need in order to cook my main course.
You will need one bag of russet potatoes, one cup of sour cream, one 16 oz package of bacon, one stick of butter, salt, pepper, one 8 oz package of Borden® Cheese Sharp Cheddar Shreds, and one 6 oz package of Borden® Cheese Mild Cheddar Slices.
I start by rinsing off my potatoes and putting them on a foil-lined baking sheet (the foil makes for easier clean up). I stick them in the oven at 400 degrees for an hour and fifteen minutes.
While the potatoes are baking, I fry up my bacon until it is nice and crispy and set it aside for later on a paper towel-lined plate.
Once my potatoes are done, I get to work scooping them out. They will be hot, so I use a clean dish towel to hold them. I cut them in half (lengthwise) and gently scoop out the middle into a big bowl with a spoon.
(You want to leave a little potato along the outside of shell so that it remains strong and doesn’t break when you restuff them.)
After you have scooped all your potatoes into your bowl, you add your mix-ins. I crumbled my bacon over the top, then I added the Borden® Cheese Sharp Cheddar Shreds, butter, sour cream, salt, and pepper.
I mashed everything together with a wooden spoon until it was thoroughly combined.
Next, I carefully spooned it back into the potato shells.
At this point, you can cover your potatoes with foil and put them in the fridge if you are making them ahead of time. If you plan to enjoy them now, you can top them with Borden® Cheese Mild Cheddar Slices (I tore them in half) and pop them back into the oven for another 15-20 minutes (or until the cheese is melted and starting to brown).
Often when I make these, I let Taylor put the Borden® Cheese Mild Cheddar Slices on top so she can feel like she helped. It’s a fun bonding moment for us filled with love … the same kind of love that goes into Borden® Cheese.
- One bag of Russet Potatoes
- One 8 oz. package of Borden® Cheese Sharp Cheddar Shreds
- One 6 oz. package of Borden® Cheese Mild Cheddar Slices
- One cup of Sour Cream
- One stick of Butter
- One 16 oz. package of Bacon
- Bake potatoes in a 400 degree oven for one hour and fifteen minutes on a foil-lined baking sheet.
- While potatoes are cooking, fry a package of bacon until crispy. Drain and set aside.
- When potatoes are finished baking, scoop out the insides into a bowl (careful to leave potato skins intact.
- Add one cup of sour cream, crumbled bacon, one stick of butter, salt and pepper to the potato insides and mash together until well combined.
- Scoop potato mixture back into potato shells.
- Top each potato with half a slice of cheddar cheese.
- Bake for fifteen additional minutes in a 400 degree oven (or until cheese is bubbling and browned).