Loaded Baked Potatoes
Sweety Salado recipe - American
- Prep time
- 30 min
- Cook time
- 1 hr 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large russet potatoes
- 1 tbsp olive oil
- Salt to taste
- 2 tbsp butter (softened)
- 2 tbps sour cream (use more if you want)
- 1 scallion or green onion (sliced. Divide the white part from the green tips.)
- 4 bacon strips (cooked and chopped)
- ½ cup 42 g cheddar cheese, grated (you can use more if you want)
- Salt and pepper to taste
Instructions
- 1
Pre-heat oven at 400ºF (204ºC).
- 2
Wash potatoes and then dry them well with a paper towel. Then, pierce them all over with a fork so they cook easier. Cover them completely with the oil and sprinkle with salt. Bake on a baking sheet for about 1 to 1.15 hour or until you can easily pierce them with a knife. Take them out of the oven and let them cool until they're easy to handle, try not to let them cool completely.
- 3
Once they're cool enough to handle, cut the tops lengthwise with a knife and scoop out the inside of the potatoes with a spoon into a medium bowl. Add the butter, sour cream, white parts of the scallion, most of the bacon (leave about 2 tbsp for serving) and most of the cheese (leave some for serving). Mix well and season with salt and pepper to taste.
- 4
Spoon the filling back into the potatoes. Sprinkle the remaining cheese and bacon on top and put them back in the oven until the cheese melts, about 5 minutes. Spoon more sour cream on top and sprinkle with the green parts of the scallion for garnish before serving.