Loaded Baked Potato

A fast and easy take on the classic stu!ed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.

By 14 Hands Winery
Prep: 20 mins Servings: 12

Cook: 1 hr 10 mins Yield: 12 loaded potato halves

Total: 1 hr 30 mins

Ingredients

6 russet potatoes

12 strips bacon

1 pound broccoli florets

¾ cup diced red bell pepper

½ cup water

1 cup sour cream

1 teaspoon salt

¼ teaspoon ground black pepper

4 cups grated Cheddar cheese

8 green onions, chopped

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 Directions

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on
the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat
and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and
allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the
insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the
Cheddar. Divide this filling back among the potato skins.

Return the stu!ed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165
degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Tips Nutrition Facts

For more recipe ideas and 14 Hands pairings, click here. Per Serving: 344 calories; protein 16.9g; carbohydrates 23.9g; fat

20.7g; cholesterol 58.2mg; sodium 674.6mg. Full Nutrition

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Printed from https://www.allrecipes.com 01/05/2022
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