PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

96% would make again

Bacon Cheddar Baked Potato

by Vaughn Vreelandfeatured in Loaded Baked Potatoes 4 Ways

Ingredients

for 3 servings

  • 3 russet potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 cup shredded cheddar cheese (100 g), plus more for topping
  • ½ cup scallions (50 g), chopped
  • ¾ cup bacon (170 g), chopped, divided
  • ½ cup sour cream (115 g), plus more for topping
  • 1 tablespoon butter
  • ¼ cup milk (60 mL)
  • 1 teaspoon pepper
  • chive, to serve

Nutrition Info

Shop ingredients with
    Calories 670
    Fat 51g
    Carbs 22g
    Fiber 2g
    Sugar 3g
    Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
  3. Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  4. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
  5. In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
  6. Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
  7. Bake an additional 15 minutes until the cheese is melted.
  8. Serve warm with sour cream and chives.
  9. Enjoy!