—Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
Chunky BakedPotatowith Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich. Eat it for lunch and this thick and hearty Campbell’s bakedpotato soup will fill you up and stick with you through the day
I’ve been wanting to experiment with some twice-bakedpotatoes on the grill for quite a while. Tender potato shells stuffed with mashed potatoes flavored with barbecue sauce, bacon and cheddar cheese, and grilled to perfection