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LOADED BAKED POTATOES

LOADED BAKED POTATOES

The last few years, my growing teenager has seriously challenged me to find recipes that fill him up. All my boys love homemade fries made with russet potatoes or sweet potatoes. However, I wanted to use up more of my potatoes last night so I decided to make loaded baked potatoes instead. I sure am glad I did! What a hit with my boys …  and me, too!

 

Did you know that potatoes are rich in potassium? One medium potato has more potassium than a banana. Potassium is the mineral responsible for maintaining  normal blood pressure by regulating fluids and mineral balance in our bodies. So, if you’re looking to regulate your blood pressure, eat more potatoes! Of course, the skins contain the most potassium so be sure to eat both the filling and the skins in this loaded baked potato recipe.

 

There are several methods to bake potatoes … foil-wrapped in the oven, microwave, slow cooker, etc. I used my favorite oven method in this recipe. Start with preheating your oven to 425 degrees. While the oven preheats, scrub the potatoes and prick with a fork all over. Rub extra virgin olive oil over the potatoes and season with kosher salt and fresh ground pepper.

 

 

Potatoes prepped and ready for the oven
Potatoes prepped and ready for the oven

 

 

Bake 45-60 minutes or until potatoes are soft and a skewer easily pierces the flesh. This method yields crispy skins that can handle the filling with ease. Carefully cut an opening in the top of each potato. Scoop out the flesh and place it in a large bowl. Add butter and mix until the butter melts. Add the sour cream, half the bacon and half the cheddar cheese. Season with salt and pepper and mix well. Spoon filling back into the potatoes, mounding it on top. Sprinkle with remaining cheese. Place potatoes back in the oven for 5-10 minutes or until the cheese melts. Top with scallions and bacon. Serve immediately.

 

 

Loaded Baked Potato
Loaded baked potato

 

LOADED BAKED POTATOES

LOADED BAKED POTATOES

Loaded baked potato

Ingredients

  • 6 large baking potatoes
  • 1-2 tablespoons extra virgin olive oil
  • 1/3 cup butter, diced into small pieces
  • 1/3 cup sour cream
  • 1/4 cup chopped chives (optional)
  • 1 cup grated cheddar, divided
  • 3 scallions, thinly sliced
  • 8 slices crispy bacon, crumbled
  • Kosher salt
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 425 degrees. Prick potatoes all over with a fork. Rub with extra virgin olive oil, kosher salt and fresh ground pepper. Bake 45-60 minutes or until a skewer easily pierces the flesh.
  2. Carefully cut an opening in the top of each potato. Scoop out the flesh and place it in a large bowl. Add butter and mix until the butter is melted.
  3. Add the sour cream, half the bacon and half the cheddar cheese. Season with salt and pepper. Mix well.
  4. Spoon the filling back into the potatoes, mounding it on top. Sprinkle with remaining cheese. Place potatoes back in the oven for 5-10 minutes or until cheese is melted.
  5. Top with scallions and bacon. Serve immediately.
https://www.dishingupdinner.com/loaded-baked-potatoes/






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