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+ servings

Loaded Baked Potatoes

Diana
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Potatoes, Side Dish
Cuisine American
Servings 2

Ingredients
  

  • 2 large russet potatoes
  • 1 tbsp olive oil
  • Salt to taste
  • 2 tbsp butter (softened)
  • 2 tbps sour cream (use more if you want)
  • 1 scallion or green onion (sliced. Divide the white part from the green tips.)
  • 4 bacon strips (cooked and chopped)
  • ½ cup 42 g cheddar cheese, grated (you can use more if you want)
  • Salt and pepper to taste

Instructions
 

  • Pre-heat oven at 400ºF (204ºC).
  • Wash potatoes and then dry them well with a paper towel. Then, pierce them all over with a fork so they cook easier. Cover them completely with the oil and sprinkle with salt. Bake on a baking sheet for about 1 to 1.15 hour or until you can easily pierce them with a knife. Take them out of the oven and let them cool until they're easy to handle, try not to let them cool completely.
  • Once they're cool enough to handle, cut the tops lengthwise with a knife and scoop out the inside of the potatoes with a spoon into a medium bowl. Add the butter, sour cream, white parts of the scallion, most of the bacon (leave about 2 tbsp for serving) and most of the cheese (leave some for serving). Mix well and season with salt and pepper to taste.
  • Spoon the filling back into the potatoes. Sprinkle the remaining cheese and bacon on top and put them back in the oven until the cheese melts, about 5 minutes. Spoon more sour cream on top and sprinkle with the green parts of the scallion for garnish before serving.

Video

Keyword Favorites, Potatoes, Side Dish
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