Bacon and Cheddar Twice Baked Potatoes
with roasted garlic

(Recipe below)
Baked. Twice.

Twice baked potatoes waiting to go into the oven
Twice baked potatoes waiting to go into the oven

My recipe for
Bacon and Cheddar Twice Baked Potatoes
with roasted garlic


4-6 large baking potatoes
1 bulb roasted garlic
1 pint light or heavy cream
2 cups Sour Cream
1-1 1/2 jars real bacon bits
1 4-cup bag of shredded cheddar cheese


Roast garlic (Cut off top, make a little cup with tin foil and place in the middle,
sprinkle with salt, drizzle with olive oil, wrap tin foil around garlic and bake at 400F
until desired doneness. Roast longer for a sweeter, less intense garlic flavor.)

Wash potatoes and while still damp rub generously with salt.
Wrap in tin foil and bake until done.
Remove from oven and allow potatoes to cool.
Slice in half, scoop out most of the insides and put into large bowl.
Rub a clove or two of the roasted garlic on the outside of the skins.
Add roasted garlic (chop or smash the garlic first), cream, a couple spoonfuls of
sour cream (more or less depending on taste or moisture needed.)
If more moisture is needed for mixing add a splash of liquid (milk, cream, sour cream or butter.)
Mix into mashed potato constancy of your liking.
Add half a jar to 1 whole jar of bacon bits and 2 cups (or so) of cheese.
Mix together.
Stuff potatoes with mashed potato mixture, top with more bacon bits and cheese.
Bake for 15 minutes or until cheese is melting and/or browned to your liking.

Roasted garlic


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Stuffing the shell
Stuffing the shell

Stuffed shells ready for the oven
Stuffed shells ready for the oven


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