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Loaded Baked Potatoes
Recipes
Loaded Baked Potatoes
4 servings
1 hour, 30 minutes total (Active 20 minutes)

Ingredients

  • 4 large russet potatoes (about 3 lb total)
  • 2 tablespoons canola oil
  • 4 slices thick-cut bacon
  • 4 oz cheddar cheese
  • 2 green onions
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter
  • 8 tablespoons sour cream

Steps

    1. Preheat oven to 375°F. Pierce potatoes on all sides with fork, then coat with oil. Arrange potatoes on wire rack set inside baking sheet (or place directly on oven rack with baking sheet underneath to catch drips). Bake 55–75 minutes until potatoes are tender and cooked through.
    2. Meanwhile, cook bacon following package instructions, then chop finely. Shred cheese; slice green onions thinly.
    3. Cut lengthwise about three-fourths of the way across top of each potato; push ends together gently to expose interior. Season insides of potatoes with salt. Divide butter among potatoes; top with bacon, cheese, sour cream, and green onions. Serve.
    Chef's Tip: Try topping your baked potatoes with broccoli and cheese, leftover shredded barbecue pork or chicken, chili and cheese, beef stew, clam chowder—the possibilities are endless!

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 710, Total Fat 36g, Sat Fat 18g, Trans Fat 0g, Chol 95mg, Sodium 930mg, Total Carb 77g, Fiber 8g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 25%, Iron 20%, Potassium 40%