Ingredients and Weight:
- Russet potatoes (8): 2 pounds
- Butter, softened: 1/2 cup (1 stick)
- Sour cream: 1 cup
- Milk: 1/2 cup
- Cheddar cheese, shredded: 2 cups
- Bacon, cooked and crumbled: 1/2 cup
- Green onions, sliced: 1/4 cup
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
75-90 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pierce them several times with a fork.
- Bake for 75-90 minutes, or until fork-tender.
- Let potatoes cool slightly.
- Cut potatoes in half lengthwise and scoop out the flesh into a large bowl.
- Mash the potato flesh until smooth.
- Add butter, sour cream, milk, cheddar cheese, bacon, green onions, salt, and pepper to the mashed potatoes and mix well.
- Fill the potato skins with the mashed potato mixture.
- Bake for another 15-20 minutes, or until the potatoes are heated through and the tops are golden brown.
Nutritional Information:
Per serving (1 potato):
- Calories: 375
- Fat: 16 grams
- Protein: 20 grams
- Carbohydrates: 50 grams
- Sodium: 500 milligrams
Dish Characteristics:
- Creamy and flavorful mashed potato filling
- Crispy and golden brown potato skins
- Loaded with cheese, bacon, and green onions
- Perfect for a comforting and satisfying meal
User Comments:
- "The best loaded baked potato I've ever had! The filling was so smooth and cheesy, and the potato skins were perfectly crispy." - Sarah B.
- "I loved the addition of bacon and green onions, it gave the dish so much flavor." - John D.
- "This recipe is easy to follow and makes a great side dish for any meal." - Mary S.
Special Precautions and Tips:
- To make the potatoes easier to pierce, use a fork with sharp tines.
- Bake the potatoes on a wire rack placed over a baking sheet to promote even cooking.
- If the mashed potatoes are too thick, add a little more milk to thin them out.
- Allow the potatoes to cool slightly before handling them to prevent splitting the skins.
