Loaded Baked Potato
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
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.
Step: 5
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.
Step: 6
Return the stuffed 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.
NUTRITION FACT
Per Serving: 344 calories; protein 16.9g; carbohydrates 23.9g; fat 20.7g; cholesterol 58.2mg; sodium 674.6mg.
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A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .
