Loaded Baked Potato


  • 6russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8green onions, chopped
  • Directions

  • Step 1

    Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.


  • Step 2

    Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

  • Step 3

    Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

  • Step 4

    When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

  • Step 5

    Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

  • Step 6

    Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

  • Tips

    For more recipe ideas and 14 Hands pairings, click here.

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