Twice Baked Potato - Fage

Twice Baked Potato - Fage

Prep Time

40 minutes

Cook Time

50 minutes

Total Time

1 hours 30 minutes

Yields

8

Directions

  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil
  2. Cut the potato in half lengthwise and drizzle olive oil onto the potato and add salt and pepper
  3. Bake for 35-45 minutes or until the potato is cooked through. Set aside until cool enough to handle
  4. Scoop out the flesh, leaving about ¼ inch thickness on skin
  5. In a large bowl, combine potato flesh, half of the bacon, sour cream, milk, butter, salt, pepper, garlic and onion powder, and 1 cup of shredded cheddar cheese
  6. Fill each potato skin with the mashed potato filling and top with remaining cheese and bacon
  7. Bake for an additional 10 minutes or until the cheese has melted
  8. Remove and garnish with sour cream and chives to serve

Ingredients

  • 4 ea large russet potatoes, washed and dried
  • 1 tbsp ea extra-virgin olive oil
  • 4 oz ea cooked bacon, chopped, divided
  • 1 cup ea FAGE Sour Cream, more for garnish
  • 1/3 cup ea milk
  • 4 tbsp ea butter
  • Salt and pepper, ea to taste
  • 1/2 tsp ea granulated garlic
  • 1/4 tsp ea onion powder
  • 2 cups ea shredded cheddar cheese, divided
  • 2 tbsp ea chives, chopped