Loaded Baked Potatoes with Bacon and Cheddar!!! So good and so easy to make! This is the best comfort food. Be sure to check out my tips!
These days I’m all about easy, comfort food. Maybe it’s the upcoming election, maybe it’s the anxious feeling I have about our new house, packing, everything we need to do, the current state of our country, the economy, my parents, my family. Whatever it is, probably all of this, I don’t feel like spending a lot of time cooking. I just want easy right now.
If you watched my stories last night, I had a fried egg with rice and Momofuku Chili Crunch for dinner. Spicy-crunchy chili oil that you can literally put on anything and adds a flash of heat and texture to everything. Easy. Delicious and simple.
Loaded Baked Potatoes with Bacon and Cheddar
For me, anytime cheese and bacon are involved, I’m happy. To me, this is easy comfort food. I remember the first time I had a baked potato as a kid. I was at my friend’s house and I saw my friend eat the entire thing: skin and all. At that time, I don’t remember how young I was but I had never seen anyone eat the entire thing. But the skin is where all the potassium and fiber is. Wash and scrub the potato, season it and eat that skin! I hope you enjoy!
Loaded Baked Potatoes with Bacon and Cheddar
Ingredients
- 4 large Russet potatoes
- 2 tablespoons olive oil extra virgin
- salt and pepper
- 1 to 2 cups shredded cheddar cheese
- sour cream
- cooked, crispy bacon crumbled or cut
- chives or green onions diced
Instructions
- Preheat oven to 400°. Rinse, pat dry and prick potatoes all over with a fork. Lightly drizzle with olive oil and season with salt and pepper. Place onto an oven safe wire rack in a lined baking sheet or, if you want them to cook faster, you can wrap tightly in foil* (but the potatoes won't have a crispy exterior). Bake for about 1 hour. Bake for 2 hours directly on the baking sheet or wire rack (not wrapped in foil) if a crispier skin is desired.
- Remove from oven, cut lengthwise slits in the top of each potato. Gently and carefully open the potato and fluff up and sprinkle with cheddar cheese. Place back into the oven for about 3 to 5 minutes so the cheese can melt.
- Remove from oven, top with sour cream, crispy bacon bits and green onions. Season with salt and pepper if desired. Enjoy while hot!
