Loaded Spud Recipe
A baked potato topped with cheese, bacon, and sour cream.
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Ingredients
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Potatoes
Toppings
Method
Preparation of Potatoes
- 1
Bake the Potatoes
Preheat your oven to 425°F (220°C). Wash the russet potatoes under cold water and scrub the skins to remove any dirt. Pat them dry and pierce each potato several times with a fork. Rub the skins with a little olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skins are crispy and a fork easily pierces the flesh.
Preparation of Toppings
- 2
Prepare the Toppings
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat, then crumble into small pieces. Chop the green onions and set aside. Shred the cheddar cheese if not pre-shredded.
Assembling the Loaded Spud
- 3
Assemble the Loaded Spud
Once the potatoes are baked, carefully remove them from the oven and let them cool for a few minutes. Slice each potato lengthwise, and gently push the ends towards each other to fluff the insides. Season the flesh with salt and black pepper to taste. Top each potato with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of chopped green onions.