Easy Loaded Baked Potatoes
Picture this: fluffy, steamy potatoes packed with the crispiest bacon, melted cheese that stretches for days, a dollop of tangy sour cream, and a sprinkle of green onion that’ll make your taste buds dance.
Servings 4
Ingredients
- 4 large russet potatoes
- 1/4 cup butter
- 1 cup sour cream
- 1 cups shredded cheese
- 4 slices bacon cooked and crumbled
- 2 green onions sliced
- salt and pepper
Instructions
- Preheat the oven to 400°F (200°C) and wash and scrub the potatoes, then pat it dry. Prick the potatoes with a fork several times to allow steam to escape. Rub the skin with olive oil and sprinkle with salt for a crispy skin or wrap in aluminum foil.
- Place the potato directly on the middle rack of the oven (with a baking sheet on the rack below to catch drips) and bake for about 50-60 minutes, or until the skin is crispy and the inside is soft.
- Once the potato is baked, carefully remove it from the oven. Slice the top open with a cross-cut, and push the ends towards each other to open it up. Fluff the inside potato flesh with a fork.
For each potato
- Add a tablespoon of butter and let it melt into the hot potato. Sprinkle with salt and pepper to taste and mash in along with 1/4 cup of sour cream.
- Add 1/2 cup of cheese so that it melts from the warmth of the potato mixture along with 1 slice of bacon and green onion.