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Fully Loaded Baked Potato
A restaurant-style twice-baked potato stuffed with sour cream, cheddar, bacon and chives. Baking it twice, once whole and once stuffed, is what gives the shell its sturdy, slightly crisp structure.
Total time
90 min
Prep
10 min
Cook
80 min
Difficulty
easy
Cuisine
American
comfortvegetarian-optional
Ingredients
4large russet potatoes
½ cupsour cream
½ cupcheddar, shredded
4 slicesbacon, cooked and crumbled
3 tbspchives, chopped
3 tbspbutter
saltto taste
Instructions
1
Scrub and pierce potatoes; rub with oil and salt. Bake at 400°F for 1 hour.
2
Halve; scoop out flesh leaving shell. Mix flesh with sour cream, butter, half cheese and half chives.
3
Stuff shells; top with remaining cheese.
4
Bake 15 more minutes. Top with bacon and chives.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
505
Protein
20.8g
Fat
44.1g
Carbs
7.5g
Fiber
0.7g
Sodium
560mg
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