BBQ Bacon Twice Baked Potatoes
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Yields
12
Directions
- Preheat oven to 350 degrees. Grease a large baking sheet and set aside.
- Slice each potato in half lengthwise. Toss the halved potatoes in oil and a few pinches of salt and pepper. Place the potatoes on the sheet pan, cut side down, and roast until fork tender; about 50 minutes.
- Meanwhile, combine the cooked and crumbled bacon, cheese, sour cream, paprika, and chili powder in a bowl. Set aside.
- Once potatoes are fork tender, remove from oven and allow to cool slightly. Using a soup spoon, scoop the cooked potato from the skin, leaving ¼ inch on all sides to create a “boat.”
- Add the scooped-out potato to the bacon and cheese mixture and mix until well combined.
- Using a pastry brush or a spoon, spread the BBQ sauce into the bottom and sides of the potato boats.
- Scoop the potato mixture back into the potato boats and press the mixture firmly into the potato boat.
- Return the potatoes to the oven and bake for 5-10 minutes or until cheese is melted and top are golden brown.
- Remove from oven. Drizzle each potato with BBQ sauce and sprinkle with sliced green onions and diced tomato. Enjoy!
Ingredients
- 6 Medium-Large or 12 Small Potatoes
- 2 tbsp Medeiros Vegetable Oil
- 6 strips of Farmington Bacon, cooked and crumbled
- 2 cup Coburn Farms Shredded Cheddar Cheese, divided
- 1 cup Coburn Farms Sour Cream
- ¼ tsp. Marcum Paprika
- ¼ tsp. Marcum Chili Powder
- ¼ cup Kurtz BBQ Sauce + Extra for Garnish
- 4 Green Onions, whites and greens thinly sliced
- 1 Medium Sized Tomato, diced
- Marcum Salt
- Marcum Pepper