The loaded baked potatoes are filled with a creamy, cheesy goodness for the ultimate comfort food.
These beauties can be made in large batches in advance and frozen, which means you can put them in the oven while your steaks are on the grill.
4 medium baking potatoes, washed
1 teaspoon of olive oil
salt and pepper
¼ cup of sour cream
2 tablespoons of melted butter
½ cup cheddar cheese
½ cup grated cheddar cheese
¼ cup grated Parmesan cheese
2 green onions, thinly sliced
4 slices of cooked and shredded bacon
6 cloves of finely chopped roasted garlic
Preheat the oven to 375°F.
Poke holes with a fork. Cover the outside of each potato with olive oil and salt to taste. Bake for 50-60 minutes. Remove from the oven and cool for about 20 minutes.
Cut each potato in 1/2 length and use a spoon to remove the pulp leaving a 1/8″ skin.
Combine the potato with the sour cream, butter and salt and pepper to taste. Crush until smooth.
Add desired toppings and stir to combine. Put the filling in each potato peel and cover it with cheddar cheese.
Bake for 15 to 20 minutes or until heated and cheese melts.
*Make sure to poke holes in the potatoes with a fork before baking them, otherwise they might explode in the oven!
Baked potatoes can be cooked in the microwave or in the fryer if desired.
Potatoes can be prepared and frozen before baking. To bake them from the freezer, cook them at 350°F for 35-40 minutes.
If using thin skinned potatoes (red or Yukon browned potatoes) leave a thicker skin when removing the meat.