Loaded Baked Potato

Recipe View 5 mins Preheat oven to 400°F (200°C). (5 minutes)

Recipe View 1 hrs 10 mins Pierce each potato several times with a fork. Place directly on the oven rack and bake until tender when pierced with a knife, about 1 hour to 1 hour 15 minutes, depending on size.

Recipe View 7 mins While potatoes bake, cook the bacon in a large skillet over medium heat until crispy, about 7 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain, reserving 2 tablespoons of bacon fat in the skillet.

Recipe View 7 mins Add broccoli and red bell pepper to the skillet with the reserved bacon fat. Cook, stirring occasionally, for 2 minutes. Add water, cover, and steam until broccoli is bright green and slightly tender, about 5 minutes. Remove from heat and set aside.

Recipe View 5 mins Once potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border of potato in the skins. Place the potato skins on a baking sheet.

Recipe View 0 mins In a large bowl, mash the scooped-out potato with half of the cooked bacon, half of the broccoli-pepper mixture, sour cream, salt, pepper, and half of the Cheddar cheese. Mix well to combine.

Recipe View 11 mins Divide the potato mixture evenly among the potato skins, mounding it slightly. Return the stuffed potatoes to the oven and bake until heated through and the cheese is melted, about 10-12 minutes.

Recipe View 0 mins Remove from oven and top with remaining bacon, Cheddar cheese, and green onions. Serve immediately.