American · PANTRYHOP RECIPE
Loaded baked potatoes
60 minutes · 4 servings · omnivore
A classic American steakhouse-style side turned into a simple meal.
Ingredients
Check you have the quantities below.
- 4 large russet potatoes
- 1 tablespoon oil
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2 tablespoons green onions, sliced
Let’s make it
- Heat the oven to 425°F. Pierce the potatoes, rub with oil and salt, and place on a baking sheet.
- Bake 45 to 55 minutes until tender.
- Split open each potato and fluff the inside with a fork.
- Top with butter, sour cream, cheese, bacon, and green onions.
- Serve hot.
Let kids choose their own toppings from small bowls.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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