Loaded Baked Potatoes
User Reviews
5
Loaded Baked Potatoes
Description
"Loaded Baked Potatoes" involve baking medium baking potatoes coated with olive oil and salt until tender with crispy skins. Once cooled, they're halved and scooped to preserve a thin shell, then the flesh is mashed with sour cream, melted butter, garlic powder, salt, and black pepper for a creamy, flavorful base.
The mashed potato is combined with add-ins such as shredded cheddar, Parmesan cheese, green onions, and crumbled cooked bacon for layered savory notes and textural variation. The filling is returned to the skins, topped with more cheddar, and baked again until the cheese melts and the filling is hot.
This dish provides a hearty side or light main with a rich blend of creamy potato and sharp cheeses, balanced by the savory bacon and fresh onion elements. The crisp skin provides a nice textural contrast to the creamy interior.
Potatoes with thinner skins can be scooped leaving a thicker skin to hold the filling securely. Preparation methods like microwaving or air frying can speed baking. Roasted garlic can be added for a deeper flavor. The prepared potatoes can be frozen before baking and baked from frozen by adjusting oven temperature and time.
Ingredients
- 4 medium potato scrubbed, baking variety
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup sour cream
- 2 tablespoons butter melted
- ½ teaspoon garlic powder
- ½ cup cheddar cheese for topping, shredded
Add-Ins
- ½ cup cheddar cheese shredded
- ¼ cup Parmesan Cheese shredded
- 2 green onions thinly sliced
- 4 lices Bacon cooked and crumbled
Instructions
- Preheat oven to 375°F.
- Poke holes in the potatoes with a fork. Coat the outside of each potato with olive oil and salt to taste. Bake directly on the middle rack for 50-60 minutes. (see notes for air fryer or microwave directions).
- Remove from the oven and cool about 20 minutes.
- Cut each potato in ½ lengthwise and use a spoon to scoop out the flesh leaving a ⅛-inch shell.
- Combine the scooped potato with sour cream, butter, garlic powder, salt and pepper. Mash until smooth.
- Stir in the add-ins to combine. Spoon filling into each potato skin and top with cheddar cheese.
- Place on a baking sheet with parchment paper for 15-20 minutes or until heated through and cheese is melted.
Notes
- For thin-skinned potatoes like Yukon gold or red potatoes, leave about ¼-inch skin thickness when scooping to maintain the potato shell's shape.
- Always poke holes in the potatoes before baking to prevent bursting during cooking.
- Baked potatoes can be cooked in the microwave or air fryer as quicker alternatives.
- To add roasted garlic flavor, bake a whole head of garlic wrapped in foil alongside the potatoes and mix the softened cloves into the filling.
- If overstuffed potatoes are desired, bake extra potatoes and mix into the filling.
- Potatoes can be assembled and frozen before baking; bake from frozen at 350°F for 35-40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8potato halves
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1loaded potato | |
| Calories | 221 | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 241mg | 10% |
| Potassium | 505mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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