Bomb Baker Potatoes Guy Fieri
Get ready to elevate your baked potato game with Guy Fieri's Bomb Baker Potatoes—an explosion of bold flavors and hearty toppings! These perfectly roasted russet potatoes are coated in olive oil, seasoned with kosher salt and freshly ground black pepper, and baked until tender on the inside and crispy on the outside. The real magic happens as they're loaded up with melted cheddar cheese, smoky crumbled bacon, a rich dollop of sour cream, and a sprinkle of green onions for freshness. A dusting of garlic powder and paprika adds a subtle kick, while a pat of butter melts decadently into the fluffy potato flesh. Perfect as a show-stopping side dish or a satisfying main course, this recipe delivers comfort food at its finest. Whether you're hosting a crowd or treating yourself, these Bomb Baker Potatoes are guaranteed to impress.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 4 tablespoons butter
- 1.5 cups cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 tablespoons green onions, thinly sliced
- 0.5 cup sour cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Thoroughly wash and scrub the russet potatoes to remove any dirt. Pat them dry with a kitchen towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub each potato with olive oil, ensuring they are evenly coated. Sprinkle with kosher salt and black pepper.
Place the prepared potatoes directly on the lined baking sheet. Bake in the preheated oven for 60 minutes or until tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for 5-10 minutes, or until safe to handle.
Slice each potato lengthwise down the middle, being careful not to cut all the way through. Gently push the ends toward the center to open up the potato slightly.
Fluff the potato flesh with a fork, then add 1 tablespoon of butter to each potato, letting it melt into the warm potato.
Sprinkle garlic powder and paprika over the fluffed potato flesh for an extra kick of flavor.
Top each potato with shredded cheddar cheese, dividing evenly among the potatoes. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and finish the potatoes with crumbled bacon, sliced green onions, and a dollop of sour cream.
Serve immediately and enjoy your Bomb Baker Potatoes Guy Fieri Style!
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 22.3 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1577 mg | 121% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7353 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
