Loaded Baked Potato
Baked potatoes with crisp skins and fluffy centers, finished with melted cheddar, sour cream, bacon, green onions, and parsley.
Servings: 4 people
Cost: $
Ingredients
- 4 large baking potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup cooked and crumbled bacon
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel. Pierce each potato several times with a fork to allow steam to escape during baking.
- Rub the potatoes with olive oil, ensuring they are well-coated. Sprinkle with salt and pepper for seasoning.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 60-75 minutes or until the skins are crisp, and the insides are tender.
- To check if they're done, insert a fork into the center; it should easily slide through.
- Once baked, carefully slice each potato open and fluff the insides with a fork.
- Sprinkle a generous amount of shredded cheddar cheese on top of each potato.
- Place the potatoes back in the oven and broil for 2-3 minutes or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and top each one with a dollop of sour cream, chopped green onions, crumbled bacon, and fresh parsley.
Notes
- Choose russet potatoes for a fluffy center, and dry the skins after scrubbing.
- Check each potato with a fork before topping; the center should be tender.
- Melt the cheddar first, then add sour cream, green onions, cooked bacon, and parsley after broiling.
Nutrition
Serving: 1g | Calories: 350kcal