Loaded Stuffed Potatoes are a great side dish to add some classiness to a mundane meal. You do not need to have all the toppings available for a normal baked potato because they are already there, inside the potato.
Loaded Stuffed Potatoes actually comes from my mother in law. Of course, I always have to tweak it because I can never just follow a recipe, as is. And by tweaking it, all I did is add bacon and extra cheese. If you do not like bacon (*gasp*) then feel free to omit it.
My mother in law would fix these Loaded Stuffed Potatoes for our Easter meal. Such a great compliment to a ham and the other side dishes she always prepared. But, of course, you can serve this with any meal and it would be perfect. The last time I fixed them, it was with Chicken Finger and green beans and it was such a delightful meal. You can also serve Loaded Stuffed Potatoes with a salad and your meal would be complete.
Mama Fawn’s Tips. . .
- Make sure you pierce the potatoes well before placing them in the oven to bake. If you don’t, you could have quite a disaster. Believe me, I know from experience. I always pierce my potatoes, but I must have not pierced them enough because one evening I went to take my potatoes out of the oven and one of them exploded all over the oven. It was an absolute mess.
- When scooping the flesh out of the shell, be careful and try not to rip the skin. It doesn’t change the taste, but it does make for a messy potato, if you don’t.
- Don’t like cheddar? Feel free to use any flavor of cheese.
- More than anything, have fun with this one. Not only is it a cool looking dish but it is so yummy.
Loaded Baked Potatoes
Course: SidesCuisine: AmericanDifficulty: Easy6
servings30
minutes1
hour15
minutesIngredients
3 large potatoes, scrubbed clean and pierced
¼ cup butter
½ cup sour cream
1 cup shredded cheddar
4 slices bacon, cooked and chopped
Salt and pepper, to taste
Directions
- Preheat the oven to 400 degrees. Place the potatoes onto the rack of the oven and bake for about hour and fifteen minutes or until easily pierced with a fork. Remove from the oven and let cool for about 10 minutes. Once cool enough to handle, cut each potato in half lengthwise.
- Carefully, scoop out the flesh into a bowl, leaving the shells intact. Mash the potatoes with a potato masher or fork. Add the butter, sour cream, ¾ cup cheddar, bacon and salt and pepper to taste. Fill the shells with the potato mixture, mounding it slightly.
- Set the potatoes on a baking sheet and bake until heated through about 15 minutes. Sprinkle with the remaining cheese and bake for another 5 minutes, until the cheese is melted.
- Enjoy!
