Ingredients for Loaded Deviled Baked Potatoes
- Russet Potatoes
- Olive Oil
- Sea Salt
- 1/4 cup sour cream
- 1/2 cup (1 stick) unsalted butter
- Sharp Cheddar Cheese
- Bacon
- Parmesan Cheese
- Romano Cheese
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- Ketchup
- Italian Seasoning
- Paprika
- Pepper
- Vinegar
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How to Make Loaded Deviled Baked Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and scrub 4 large russet potatoes. Pierce each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 60-70 minutes, or until tender when pierced with a fork.
- Remove potatoes from oven and let cool slightly. Once cool enough to handle, carefully cut each potato lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Set the potato skins aside.
- In a large bowl, mash the potato flesh with a potato masher or fork. Add 1/2 cup (1 stick) of unsalted butter, 1 cup of shredded cheddar cheese, 1/4 cup of sour cream, 1/4 cup of finely chopped green onions, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Mix until well combined and creamy.
- Spoon the mashed potato mixture back into the potato skins, mounding slightly.
- Bake for another 15-20 minutes, or until the skins are crispy and the filling is heated through.
- Garnish with extra cheese, bacon bits, chives, or your favorite toppings before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
279 g
Sugar
13g
Fat
53g
Carbs
22g
