Stuffed Loaded Baked Potatoes with Bacon
Indulge in these hearty stuffed baked potatoes filled with creamy cheese, crispy bacon, and a medley of delicious toppings.
Equipment
- oven
- baking sheet
- mixing bowl
- fork
- knife
Ingredients
- 4 large Russet potatoes Choose firm potatoes for best results.
- 4 tablespoons Olive oil For rubbing on potatoes before baking.
- to taste Salt For seasoning the potatoes.
- to taste Pepper For seasoning the potatoes.
- 1 cup Shredded cheddar cheese For a creamy filling.
- 1/2 cup Sour cream Adds creaminess to the filling.
- 1/2 cup Green onions Chopped for garnish and flavor.
- 1/2 cup Cooked bacon Crumble for the filling.
- 1/2 teaspoon Garlic powder For flavor enhancement.
- 1/2 teaspoon Onion powder For flavor enhancement.
- 1/4 teaspoon Paprika For a hint of smokiness.
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes under cold water, dry them, and pierce each potato several times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes until tender.
- Once baked, let the potatoes cool for a few minutes. Cut each potato in half lengthwise and scoop out some flesh into a mixing bowl.
- To the potato flesh, add shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, garlic powder, onion powder, paprika, and season with salt and pepper. Mix until well combined.
- Spoon the filling back into the potato skins, packing it in well. Optionally, add more cheese on top.
- Place the stuffed potatoes back on a baking sheet and return to the oven for an additional 15-20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
Feel free to customize the filling with your favorite ingredients or toppings.