Loaded Baked Potato


This loaded baked potato is a fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.

Prep Time:
20 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 30 mins
12 loaded potato halves


  • 6 russet potatoes

  • 12 strips bacon

  • 1 pound broccoli florets

  • ¾ cup diced red bell pepper

  • ½ cup water

  • 1 cup sour cream

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • 4 cups grated Cheddar cheese

  • 8 green onions, chopped


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Divide the filling and add it back into the potato skins.

  8. Return stuffed potatoes to the oven and bake until heated through, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Nutrition Facts (per serving)

344 Calories
21g Fat
24g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 344
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 59%
Cholesterol 58mg 19%
Sodium 675mg 29%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 17g
Vitamin C 69mg 344%
Calcium 334mg 26%
Iron 2mg 9%
Potassium 733mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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