Description
Loaded baked potatoes with crispy bacon, melted cheese, and creamy filling
Ingredients
Scale
- 6 large russet potatoes (8–10 oz each)
- 8 slices thick-cut bacon, diced
- 1 cup sour cream
- 4 tablespoons butter, softened
- 1½ cups sharp cheddar cheese, shredded
- ½ cup cream cheese, softened
- 4 green onions, finely chopped
- 2 tablespoons fresh chives, minced
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ¼ cup whole milk (as needed)
- Extra shredded cheese for topping
- Additional bacon bits for garnish
- Fresh chives for final garnish
Instructions
- 1. Preheat oven to 425°F. Pierce potatoes and bake 60-75 minutes until tender.
- 2. Cook diced bacon until crispy, drain on paper towels.
- 3. Cut potatoes in half lengthwise and scoop out flesh, leaving ¼ inch in skins.
- 4. Mash potato flesh with butter, cream cheese, and sour cream until creamy.
- 5. Fold in ¾ of bacon, 1 cup cheese, green onions, and seasonings.
- 6. Fill potato skins with mixture, top with remaining cheese and bacon.
- 7. Bake 15-20 minutes until cheese melts and tops are golden.
- 8. Garnish with fresh chives and serve immediately.
Notes
Store leftovers up to 3 days refrigerated. Can be frozen before final baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 485
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g