Cheesy Loaded Baked Potatoes
Indulge in the ultimate comfort food with these Cheesy Loaded Baked Potatoes! Perfectly crispy russet potato skins cradle a creamy, buttery mashed potato filling, enriched with cheddar cheese and a touch of milk for that melt-in-your-mouth texture. Each potato half is generously topped with gooey melted cheddar, crispy crumbled bacon, and finished with a dollop of tangy sour cream and fresh green onions. Simple to prepare yet big on flavor, this crowd-pleasing side dish or appetizer bakes to golden-brown perfection in just over an hour. Whether you're hosting game day or craving a hearty, cheesy treat, these loaded baked potatoes are an irresistible addition to your table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1 cup sour cream
- 3 green onions, sliced
- 4 tablespoons butter
- 0.25 cup milk
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry with a paper towel.
Pierce each potato several times with a fork to let the steam escape while baking.
Brush the potatoes with olive oil and sprinkle them evenly with salt and pepper.
Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are fork-tender.
Once baked, remove the potatoes from the oven and let them cool slightly for 5-10 minutes until they’re safe to handle.
Carefully cut each potato in half lengthwise. Use a spoon to scoop out the insides into a large mixing bowl, leaving about 1/4-inch of potato flesh inside the skins to maintain their shape.
Add butter, milk, half of the shredded cheddar cheese (1 cup), and a pinch of salt and pepper to the potato filling. Mash the mixture until smooth and creamy.
Spoon the mashed potato mixture back into the potato skins, dividing it evenly among all halves.
Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
Place the stuffed potatoes on a baking sheet and return to the oven. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Add a dollop of sour cream to each potato and sprinkle with sliced green onions before serving.
Serve warm and enjoy your cheesy loaded baked potatoes!
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 29.9 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 541 mg | 42% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1722 mg | 37% | |
*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.
