Classic Cheese
Cheesey Twice Baked Potatoes
Prep Time: 15 min | Cook Time: 60 min | Servings: 4 | Calories: 234
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Prep Time
15 min
Cook Time
60 min
Servings
4
Calories
234
Ingredients
- 4 large russet (baking) potatoes, scrubbed
- 1/2 cup light sour cream
- 1/2 cup diced, cooked ham or crisply cooked, crumbled bacon
- 1/3 cup thinly sliced green onions or chopped chives
- 1 Tbsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 slices Sargento® Sliced Medium Cheddar Cheese
Directions
- Pierce potatoes with tip of a sharp knife in several places. Bake in 400°F oven 1 hour or until tender.
- Cut potatoes in half lengthwise. Using a potholder to hold each potato half, scoop potato pulp into medium bowl leaving a 1/4-inch thick potato shell. Arrange potato shells, cut-side up, on baking sheet.
- Add sour cream, ham, green onions, mustard, salt and pepper to potato in bowl. Mix well and scoop into potato shells. Bake in preheated 400°F oven 5 minutes or until heated through. Cut cheese in half forming triangles. Top each potato half with two triangles of cheese. Return to oven; bake 2 minutes or until cheese is melted.
