Loaded Baked Potatoes

Loaded Baked Potatoes – These baked potatoes are super filling and loaded with bacon and cheesy goodness! – Idaho Baked Potatoes (Washed and Patted Dry), Olive Oil (Extra Virgin), Sea Salt (Coarse), Cheddar Jack Cheese (Shredded, Divided), Bacon (Cooked Crispy, Crumbled, Divided), Chives (Fresh, Finely Chopped), Greek Yogurt (Optional), Place top oven rack in the center position and pre-heat oven to 400°F. ; Place a wire rack on top of a large, rimmed baking sheet lined with parchment paper or a Silpat baking sheet. Set aside. ; Place the potatoes on the wire rack and drizzle each potato with a little olive oil. Spread the oil with your hands until each potato is thoroughly coated. ; Pierce each potato with a fork several times to vent and sprinkle with the coarse sea salt. ; Place the potatoes in the pre-heated oven for 60 minutes, or until they are fork tender. Remove from oven and let cool for several minutes. ; Once potatoes are cool enough to handle, cut an oval-shaped opening into the top of each potato. ; Carefully remove the skin inside the opening and scoop out the baked flesh inside with a spoon. Do not cut all the way through the potato. ; Transfer the baked potato flesh you remove to a medium bowl. ; Add ½ cup cheese and 2/3 of the bacon to the same bowl. Season with salt and black pepper, to taste, and stir to combine. ; Divide the mixture equally between the four potatoes and place back into the still-hot oven for 10-15 minutes or until the cheese is nicely melted.

; Remove from oven and divide the remaining cheese and bacon between the four potatoes. ; Sprinkle with fresh chives and serve immediately with some Greek yogurt or sour cream, if desired. Enjoy! ; – You can substitute other kinds of cheeses – Sharp Cheddar, Monterey Jack, or something similar. And Sour Cream can be substituted for the Greek Yogurt.