Loaded Baked Potatoes
These loaded baked potatoes are an ideal comfort food for an Autumn evening. They're easy to prepare with pantry staples and offer a satisfying, hearty meal that's sure to please everyone.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1/4 cup butter, softened
- Salt, to taste
- Black pepper, to taste
Method
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, then dry thoroughly. Use a fork to poke several holes in each potato.
- Rub each potato with olive oil and sprinkle generously with salt. Place them directly on the oven rack and bake for about 60 minutes, or until the skins are crisp and a fork easily pierces the center.
- While the potatoes bake, cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Carefully slice each potato open lengthwise and fluff the insides with a fork.
- Evenly distribute butter into each potato and sprinkle with black pepper. Top with cheddar cheese, a dollop of sour cream, crumbled bacon, and sliced green onions.
- Serve immediately for best results, ensuring the cheese melts with the residual heat of the potatoes.