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.

Recipe by MyRecipes February 2013


Credit: Kate Sears; Styling: Elizabeth Blake

Recipe Summary

15 mins
1 hr 25 mins
1 hr 40 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

442 calories; fat 13g; saturated fat 6g; protein 16g; carbohydrates 65g; fiber 7g; cholesterol 33mg; sodium 685mg.