Loaded Baked Potato Bacon Cheddar (Printable Version)
# What You'll Need:
→ Main Components
01 -
4 large Russet potatoes, thoroughly scrubbed
02 -
30 ml olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Toppings
05 -
200 g broccoli florets, cut into small pieces
06 -
4 tablespoons unsalted butter
07 -
4 slices bacon, cooked until crispy and chopped
08 -
100 g cheddar cheese, freshly shredded
09 -
Fresh chives, finely minced (optional, for garnish)
# Step-by-Step Directions:
01 -
Set the oven to 200°C. Line a baking sheet with aluminium foil to prepare for the potatoes.
02 -
Pierce each potato several times with a fork. Arrange the potatoes on the prepared baking sheet, drizzle with olive oil, and season generously with salt and pepper. Use your hands to rub the seasonings and oil evenly over the skins.
03 -
Place potatoes in the oven and bake for 45 to 50 minutes, or until a sharp knife easily pierces through to the center.
04 -
While the potatoes are baking, bring 750 ml of water to a boil in a saucepan. Add the broccoli florets and blanch for 3 minutes. Drain immediately and set aside.
05 -
Crisp the bacon in a skillet, drain on paper towels, and chop into small pieces. Shred the cheddar cheese and mince the chives if using.
06 -
Remove baked potatoes from the oven and let them cool briefly. Slice each potato lengthwise and gently fluff the interior with a fork. Top each with 1 tablespoon of butter, followed by a portion of bacon, broccoli, and shredded cheddar cheese.
07 -
Return the assembled potatoes to the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbling. Serve immediately, garnished with minced chives as desired.
# Helpful Notes:
01 -
For crispier potato skins, bake directly on a clean oven rack instead of using a baking tray.
02 -
Cooking time may vary based on potato size and oven calibration; start potatoes earlier if needed for flexibility.
03 -
Refrigerate leftover potatoes without toppings and reheat in the oven at 175°C until warmed through.