Loaded Twice Baked Potatoes
Ingredients
The potatoes
-
1
large
russet potato
-
2
tsp
canola or vegetable oil
The filling
-
2
strips
thick cut bacon
-
2
tbsp
unsalted butter
-
¼
tsp
sea salt
-
¼
tsp
freshly cracked black pepper
-
3
tbsp
chopped green onion
-
⅓
cup
sour cream
-
¾
cup
grated sharp cheddar cheese
-
2
tbsp
whole milk or heavy cream
Instructions
- Preheat the oven to 400°F.
- Wash the potato, coat it in oil, and sprinkle with salt before baking on a rimmed baking sheet for one hour.
- While the potato is baking, prepare the bacon on a separate baking sheet and place it in the oven for the last 15-18 minutes until crispy.
- After baking, check the potato for tenderness and let it cool slightly.
- Cut the potato in half lengthwise and scoop out the insides into a bowl, leaving a small edge next to the skin.
- Mix the scooped potato with butter, salt, pepper, green onions, sour cream, cheese, chopped bacon, and milk until combined.
- Divide the mixture between the potato halves and pack it in.
- Return the filled potatoes to the oven at 350°F for about 10 minutes to heat through and melt the cheese.
Nutrition Facts (estimated)
Servings
2
Calories
385
Total fat
25g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
40mg
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