Ingredients
Scale
- 4 large russet potatoes (about 2 lbs)
- 1 cup full-fat sour cream
- 1½ cups shredded sharp cheddar cheese
- ¼ cup sliced green onions
- ½ cup bacon bits (cooked)
- 4 tbsp butter
Instructions
- Preheat your oven to 425°F (220°C).
- Scrub the russet potatoes under running water and dry them thoroughly. Poke holes all over each potato with a fork.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, until tender when pierced with a fork.
- Allow the potatoes to cool for a few minutes before slicing them open lengthwise. Fluff the insides with a fork.
- Add butter, followed by sour cream, cheddar cheese, bacon bits, and green onions on top.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded baked potato (approximately 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 50mg