Biscuits and loaded twice-baked potatoes are just two of your average comfort foods. But together, they make an unlikely dynamic duo. The buttery-ness of the biscuits blends perfectly with the savory-ness of the bacon, green onion and sour cream toppings.
Loaded Twice-Baked Pull-Apart Biscuits
- Prep Time:5 minutes
- Cook Time:15 minutes
- Total Time:20 minutes
- Servings:8 biscuits
- 1 can biscuit dough
- 2 cup shredded mild cheddar cheese
- 1/2 cup bacon pieces
- 1-2 stalks green onion, chopped
- Ranch sour cream dip
Preheat oven to 350°F degrees or follow the temperature stated on your biscuit dough package.
Bake the biscuits for about eight minutes or until the top starts to turn light brown.
Cut each biscuit in half. Pile the bacon and green onion on one side. Spread the sour cream and place the cheese on top of the other.
#SpoonTip: We found a ranch sour cream dip that went perfectly with the recipe, but regular sour cream works just as well.
Put the biscuits back into the oven for another five minutes. Sprinkle the remaining cheese on top.
Let the biscuits cool for two-three minutes before eating. Enjoy!