Loaded Baked Potatoes with Cheddar and Sour Cream
Make meat-free loaded baked potatoes with crisp skins, fluffy centers, cheddar and sour cream. Learn to bake and top them without scooping the flesh.
Servings 4 servings
Calories 420kcal
Equipment
- Oven
- Fork
- Knife
- Cutting Board
Ingredients
Potatoes
- 4 large russet potatoes
Toppings
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/4 cup sour cream
- 3/4 cup shredded cheddar cheese
- 6 slices cooked turkey bacon
- 2 tablespoons chopped chives
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean and dry them with a paper towel. Poke some holes in each potato with a fork to allow steam to escape.
- Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.
- Bake the potatoes directly on the middle rack of the oven for 1 hour, or until they're cooked through and tender when pierced with a fork.
- While the potatoes are baking, cook the turkey bacon in the oven for 15-20 minutes, or until crispy. Flip the bacon halfway through the cooking time.
- Remove the potatoes from the oven and let them cool for a few minutes. Slice them in half lengthwise and fluff the flesh with a fork.
- Top each potato with a tablespoon of unsalted butter, a quarter cup of sour cream, some shredded cheddar cheese, a few slices of cooked turkey bacon, and a sprinkle of chopped chives.
- Return the potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Notes
Nutritional information:
- Calories: 420
- Protein: 15g
- Carbohydrates: 35g
- Fat: 24g
- Saturated fat: 12g
- Cholesterol: 40mg
- Sodium: 350mg
- Potassium: 800mg
- Fiber: 4g
- Sugar: 2g