Loaded Baked Potatoes with Bacon & Cheddar

• 70 min total
• 20 min hands-on
• Serves 4
• 660 kcal
• 24 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 3 lb russet potatoes, 4 large, about 12 oz each
• 1 tbsp olive oil
• 6 slices bacon
• 2 tbsp butter
• 1½ cups shredded cheddar
• ½ cup sour cream
• 3 green onions, sliced
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C). Scrub the potatoes, dry them well and prick each 4–5 times with a fork. Rub with the oil and sprinkle with salt.
2. Bake directly on the oven rack, with a foil-lined baking sheet on the rack below to catch drips, for 50–60 minutes, until the skins are crisp and a knife slides into the center with no resistance.
3. Meanwhile, lay the bacon in a cold large skillet and cook over medium heat, turning now and then, until crisp, 8–10 minutes. Drain on paper towels and crumble.
4. Set the potatoes on the foil-lined sheet. Cut a deep slit along the top of each and push the ends toward the middle so they burst open. Fluff the insides with a fork, add ½ tbsp butter and a pinch of salt and pepper to each, and mash it in a little.
5. Top with the cheese and bake 3–4 minutes, until melted. Finish with the sour cream, bacon and green onions.

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