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Nutrition Facts
Serving Size 142 g
(Approx. 10 Servings)
Amount Per Serving
Calories 230 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 300 mg 13%
Total Carbohydrate 18 g 6%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 9 g
Vitamin A 8% Iron 6%
Vitamin C 35% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Twice Baked Red Poatoes

Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
10  People


Recipe makes 10 Servings

2 Lb red potatoes, washed and scrubbed
1 cup(s) sour cream
6 bacon slices, fully cooked and chopped
1/2 cup(s) sharp cheddar cheese, shredded
1 1/2 cup(s) Rosemary Asiago Cheese, shredded
1/2 cup(s) green onions, chopped fine
1 Tsp garlic cloves, minced
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Preheat oven to 400ºF.
Place potatoes on a sheet pan and bake for 25 to 35 minutes, or until tender and skin is easily pierced with a toothpick. Cool slightly, and cut in half.
Scoop some of potato from the center in order to create a space for filling, reserving potato flesh.
In a bowl combine scooped potatoes, sour cream, bacon, cheeses, onions and garlic together, mixing well to combine. Season with salt and pepper to taste.
Stuff a spoonful of mixture into each potato shell. Place back in oven, and bake an additional 15 to 20 minutes, or until a little browned and cheese is melted. Cool slightly before serving.


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