Jul 14 2026
Restaurants›O'Connor's Restaurant & Bar›Mac's Loaded Spuds Recipe

Mac's Loaded Spuds Recipe

Inspired by O'Connor's Restaurant & Bar
Time1h 30m
Serves4

With Bacon, Onion & Cheddar

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Ingredients

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Main Ingredients

Method

Preparation of Ingredients

  1. 1

    Prepare the Potatoes

    Preheat your oven to 400°F (200°C). Wash the large russet potatoes thoroughly under running water, scrubbing the skin clean. Pat them dry with a towel. Prick each potato several times with a fork to allow steam to escape during baking.

  2. 2

    Cook the Bacon

    In a skillet over medium heat, add the bacon slices. Cook until crispy, about 5-7 minutes. Once cooked, remove from skillet and place on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces.

  3. 3

    Chop the Green Onions

    While the bacon is cooking, chop the green onions, separating the green and white parts. Set aside for later use.

Baking and Assembling

  1. 4

    Bake the Potatoes

    Rub the outside of each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork.

  2. 5

    Prepare the Topping

    Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and scoop out some of the flesh, leaving a small border to maintain the shape.

  3. 6

    Mix the Filling

    In a large bowl, combine the scooped-out potato flesh, chopped bacon, half of the cheddar cheese, the white parts of the green onions, black pepper, and sour cream. Mix until well combined.

  4. 7

    Stuff the Potatoes

    Spoon the filling back into each potato half, mounding it slightly. Top each stuffed potato with the remaining cheddar cheese.

  5. 8

    Final Bake

    Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

  6. 9

    Garnish and Serve

    Remove the loaded spuds from the oven and let them cool for a few minutes. Garnish with the green tops of the onions and serve warm.

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