This loaded baked potato is a fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
344 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
Step 3
Meanwhile, dice up bacon. Heat a saute pan over medium heat and cook bacon until crispy, about 7 minutes. Remove bacon and set aside, leaving bacon fat in the pan.
Step 4
Return the saute pan with reserved bacon fat to the heat. Cook broccoli and red pepper for 2 minutes. Add water and allow to cook until water has evaporated. Remove from heat and set aside.
Step 5
When potatoes are done cooking, remove and allow to cool enough to handle. Cut them in half and scoop out a portion of the insides with a spoon, leaving about a 1/4-inch border on the skins.
Step 6
Mix scooped-out potato with 1/2 of the bacon, broccoli-red pepper mixture, sour cream, salt, pepper, and 1/2 of the Cheddar together in a bowl.
Step 7
Divide the filling and add it back into the potato skins.
Step 8
Return stuffed potatoes to the oven and bake until heated through, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
