Bacon Cheeseburger Twice Baked Potatoes

Source

Ingredients

Display units in Metric

4	large	Russet potatoes
1	teaspoon	olive oil divided
10	strips	bacon
¹⁄₂	pound	ground beef
1	cup	shredded cheddar cheese
²⁄₃	cup	sour cream
2	teaspoons	coarse salt
1 ¹⁄₂	teaspoons	onion powder

Prepare & drain bacon ahead of time.

Wash potatoes, drizzle with olive oil, roll in Kosher salt. Pierce several times with a fork and bake at 400 for 60-75 minutes, until you can stick a knife through them easily.

In the meantime, cook ground beef. Mix with sour cream, onion powder, salt, crumbled bacon and shredded cheddar cheese.

When the potatoes are done, cut them in half and scoop out the insides, leaving enough around the edges so that they hold their shape. Mix the potato with the rest of the filling and then scoop it back into the potato shells.

Sprinkle them with more cheddar cheese and bake at 350 for 20 minutes.

Prepare & drain bacon ahead of time.
Wash potatoes, drizzle with olive oil, roll in Kosher salt. Pierce several times with a fork and bake at 400 for 60-75 minutes, until you can stick a knife through them easily.
In the meantime, cook ground beef. Mix with sour cream, onion powder, salt, crumbled bacon and shredded cheddar cheese.
When the potatoes are done, cut them in half and scoop out the insides, leaving enough around the edges so that they hold their shape. Mix the potato with the rest of the filling and then scoop it back into the potato shells.
Sprinkle them with more cheddar cheese and bake at 350 for 20 minutes.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.