Cheddar, bacon, and sour cream make up the All-American Baked Potatoes. A simple one-dish weeknight meal doesn't get any better than that.
4 large russet potatoes
6 slices bacon
Salt and pepper
6 tablespoons sour cream
6 tablespoons shredded Cheddar
2 tablespoons minced chives
How to Make It
Bake potatoes. IN THE OVEN: Preheat oven to 375°F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Crumble 2 slices.
Cut a deep cross in tops of potatoes and squeeze to open. Fluff up flesh with a fork and season with salt and pepper. Divide crumbled bacon and half of sour cream, Cheddar and chives among potatoes and mix into flesh. Top with remaining sour cream, Cheddar, chives and bacon and serve.
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