American · Dinner
Loaded Baked Potato Bowl with Bacon
Roasted russet potato flesh mashed with butter and sour cream, piled into a bowl and topped with crisp pork bacon, sharp cheddar, chopped scallions and a spoon of extra sour cream. A weeknight American comfort bowl finished with cracked black pepper and salt.
$4
15 minsPrep
55 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
1281Calories
37.7gProtein
98.7gFat
58gCarbs
3.7gSugar
5.4gFiber
2957mgSodium
210mgChol
36.7gSat Fat
gluten-free
protein-rich
high-fiber
rich-umami
cheat-day
hidden-gems
gluten-free
Instructions
1
Prep
Scrub the russet potato, prick it all over with a fork and set the oven to 400F (200C).
2
Bake
Roast the potato directly on the oven rack at 400F for 45 minutes until a knife slides through the center with no resistance.
3
Crisp
Chop the bacon, then cook it in a cold skillet over medium heat 8 minutes until the fat renders and pieces are deep brown.
4
Build
Scoop the hot potato flesh into a bowl, mash with butter, 2 tablespoons sour cream, salt, pepper, then fold in half the grated cheddar and half the bacon.
5
Plate
Spoon the potato into a serving bowl, top with remaining cheddar, bacon, sliced scallions and the last tablespoon of sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork bacon
- 21 oz594g russet potato, about 1 large potato
- 3 oz86g sharp cheddar cheese
- 6 tbsp6 tbsp sour cream
- 2 tbsp2 tbsp butter
- 44 scallions
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
