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Loaded Baked Potato


6 russet potatoes
12 strips bacon
1 lb broccoli florets
¾ cup diced red pepper
½ cup water
4 cups grated cheddar
1 cup sour cream
1 tsp salt
¼ tsp ground black pepper
8 green onions

  1. Preheat an oven to 400 degrees. Pierce each potato with a paring knife and roast in the oven until tender. This will take roughly 1 hour, depending on the size of your potatoes.
  2. Meanwhile dice up the bacon. Heat a sauté pan over medium heat and cook the bacon until crispy. Drain away the bacon fat and reserve.
  3. Return the sauté 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 steam until water has evaporated. Remove from heat.
  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, being sure to leave about ¼ inch border left on the skins.
  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 into the potato skins.
  6. Return the stuffed potatoes to the 400 degree oven and bake until heated through, or until an instant read thermometer reads 165 degrees, usually between 10 to 12 minutes.
  7. Remove and top with remaining bacon, cheddar, and green onions.