Loaded baked potatoes are a favorite with just about everyone. Super filling and loaded with bacon and cheesy goodness, your family will love them! They can be served as a side dish, or, because they are so filling, they can be the main course!
- 4 Large Idaho Baked Potatoes Washed and Patted Dry
- 2 Tbsp Olive Oil Extra Virgin
- 1 Tbsp Sea Salt Coarse
- 3/4 Cup Cheddar Jack Cheese Shredded, Divided
- 6 Strips Bacon Cooked Crispy, Crumbled, Divided
- 3 Tbsp Chives Fresh, Finely Chopped
- 1/2 Cup 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.