Double Baked Loaded Potato

Ingredients

• 4 Russet potatoes (large, scrubbed clean)
• Olive oil (for coating)
• Salt (for seasoning)
• 4 slices Bacon (cooked until crispy and chopped)
• 0.5 cup Sour cream
• 4 tbsp Butter (softened)
• 1.5 cup Cheddar cheese (shredded, divided)
• Chives (freshly chopped)
• Black pepper (to taste)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Pierce the potatoes all over with a fork, rub with olive oil and salt, and bake on a baking sheet for 60 minutes or until tender.

2. 2

   Once cool enough to handle, slice the potatoes in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer of potato inside the skin to help it hold its shape.

3. 3

   To the bowl with the potato flesh, add the butter, sour cream, half of the shredded cheese, most of the crispy bacon, and half of the chopped chives. Season with salt and pepper and mash until combined and creamy.

4. 4

   Spoon the potato mixture back into the hollowed-out potato skins, mounding it slightly.

5. 5

   Top the stuffed potatoes with the remaining shredded cheese and the rest of the bacon.

6. 6

   Bake at 400°F (200°C) for another 15 minutes, or until the cheese is melted and bubbly and the tops are slightly golden.

7. 7

   Garnish with the remaining fresh chives before serving.

Notes

These potatoes are excellent when prepared ahead of time; simply assemble and keep refrigerated until ready for the final bake. Serve alongside a grilled steak for a classic steakhouse-style dinner.

Nutrition per serving

• side dish
• comfort food
• baked
• vegetarian-adaptable
• dinner
• potatoes