Twice Baked Cheesy Potatoes with Bacon
Ingredients
- 4 large russet potatoes
- bacon bits
- ¼ cup chives
- ½ cup creme fraiche
- 1 teaspoon red pepper flakes
- 1 teaspoon of ground chili
- salt to taste
- pepper to taste
- 2 cups Arla® Mild Cheddar Shredded Cheese
Instructions
Instructions
Preheat oven to 400 ° F. Prepare potatoes by scrubbing clean and piercing with fork in several places. Bake the potatoes in the middle of the oven until they are crispy on the outside and soft on the inside, for about 1 hour. Let them cool completely. Set the oven to 425 °F. Slice the chives thinly. Fry the bacon until it is crisp and then add chives. Continue frying until the chives are soft. When cooled, cut each potato in half lengthwise. Scoop out the interior flesh, until you have potato boats with approximately ¼ inch of potato flesh intact. Mash together potato flesh with chives, crème fraiche, half of the cheese and the spices. Spoon mixture evenly into the potato boats and top with the rest of the cheese. Bake in the middle of the oven for approximately 8-10 minutes.