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These crispy-skinned Loaded Baked Potatoes are packed with bacon, broccoli, and sour cream, all topped with a generous portion of cheddar cheese and Monterey Jack Cheese and sprinkled with thin slices of green onions. I love to serve these tasty spuds with grilled pork, roasted chicken, or barbecued ribs
HOW TO MAKE LOADED BAKED POTATOES
First, rub some russet potatoes with olive oil and generously sprinkle with coarse salt. Bake at 400 degrees for about 50 minutes or until fork tender. Let them cool for a bit before slicing a thin skin off the top. It should be thin enough so most of the potato is left but deep enough to gently scoop out most of the potato flesh.
While the potatoes are baking, cover a large-rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Then lay the bacon slices in a single layer on the paper. Place in a 375-degree preheated oven for about 14 minutes or until your desired crispiness. Using tongs remove the bacon from the cookie sheet and place it on paper towels to drain. Coarsely chop the bacon and set it aside.
Add the broccoli to a microwaveable bowl with about 1/4 cup of water. Cover with plastic wrap and cut 2 small vents in the wrap. Microwave for 2 minutes and let it sit for several minutes. Remove from the microwave and place in a colander to drain well.
Scoop out the potato flesh and combine it with half the bacon, the steamed broccoli, butter, sour cream, 1/2 cup cheddar cheese, and 1/2 cup Monterey Jack Cheese. Using a spoon, stir to combine. Season with kosher salt and fresh ground black pepper to taste. Then, spoon the potato mixture into the hallowed potato skins. Top with the remaining cheese and bake for about 12-15 minutes or until the cheese is melted and the potatoes are heated through. Top with the remaining chopped bacon and sliced green onions or fresh chives.
HELPFUL TIPS
Hands down, russet potatoes are the best for baking. Their thick skin and high starch content make them the perfect choice.
Follow through with the olive oil or vegetable oil. Both of them help produce a nice crispy skin.
Use coarse salt. I have an inexpensive salt grinder that I bought at Costco and it really comes in handy with baked potatoes.
If you only have one oven, you can bake the potatoes and the bacon at the same time at 400 degrees.
The bacon can be cooked up to several days ahead of time and reheated in the microwave.
The broccoli can be steamed in advance and brought to room temperature before it is mixed in the potato stuffing.
Bake the loaded potatoes just until the cheese is melted and the potato is heated through.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375 degrees for 15-20 minutes or until heated through.
Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in the oven at 350 degrees or the microwave at 50% power so it heats all the way through
Ingredients
4 medium to large Russet Potatoes
2 tablespoons olive oil or vegetable oil
Kosher salt
6 slices bacon
1 small broccoli crown cut in bite size florets
¼ cup butter
½ cup sour cream
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey Jack Cheese
Kosher salt and freshly ground black pepper to taste
2 green onions sliced
Instructions
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