Description
Delicious baked potato halves filled with cheese, bacon, and green onions.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sour cream
- 1/4 cup green onions, sliced
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes and pierce with a fork.
- Bake potatoes for 45-60 minutes until tender.
- Let potatoes cool, then cut in half lengthwise.
- Scoop out some flesh, leaving a bit for structure.
- Mix scooped potato with cheese, bacon, sour cream, salt, and pepper.
- Fill potato skins with the mixture.
- Bake for another 15-20 minutes until cheese melts.
- Top with green onions before serving.
Notes
- Try adding different toppings like jalapeños or avocado.
- Store leftovers in the fridge for up to 3 days.
- You can microwave the potatoes for quicker cooking.
Nutrition
- Serving Size: 1 boat
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Baked Loaded Potato Boats