Ingredients
Scale
- 2 large Russet potatoes
- 1 cup shredded sharp cheddar cheese
- ½ cup full-fat sour cream (or Greek yogurt)
- ¼ cup chopped green onions
- 2 tbsp crispy bacon bits (optional, or use veggie bacon)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes and poke holes in them with a fork.
- Bake the potatoes on the oven rack or a baking sheet for 45-60 minutes until tender.
- Cool for 10 minutes, then slice each potato lengthwise and scoop out some of the flesh into a mixing bowl.
- Add butter, sour cream, salt, pepper, and half of the cheese to the bowl with the potato flesh; mix until creamy.
- Fill each potato skin with the mixture, top with remaining cheese and optional bacon bits, then return to the oven for another 10 minutes until heated through.
Notes
- For added flavor, consider using garlic-infused butter or spicy jalapeños as toppings.
- Store leftovers in an airtight container for up to three days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Loaded Baked Potato Bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg