This loaded baked potato is a fast and easy take on the classic stuffed twicebaked potato Pairs well with a juicy fruitforward red wine blend
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Pierce each potato with a paring knife and roast in the oven until tender
about 1 hour
depending on the size of your potatoes.
Meanwhile
dice up bacon. Heat a saute pan over medium heat and cook bacon until crispy
about 7 minutes. Remove bacon and set aside
leaving bacon fat in the pan.
Return the saute pan with reserved bacon fat to the heat. Cook broccoli and red pepper for 2 minutes. Add water and allow to cook until water has evaporated. Remove from heat and set aside.
When potatoes are done cooking
remove and allow to cool enough to handle. Cut them in half and scoop out a portion of the insides with a spoon
leaving about a 1/4-inch border on the skins.
Mix scooped-out potato with 1/2 of the bacon
broccoli-red pepper mixture
sour cream
salt
pepper
and 1/2 of the Cheddar together in a bowl. Divide the filling and add it back into the potato skins.
Return stuffed potatoes to the oven and bake until heated through
10 to 12 minutes. Remove and top with remaining bacon
