Loaded Baked Potatoes

Ingredients

• 13 russet potatoes(900g)
• 20.25 cup heavy cream or milk(60g)
• 33 tablespoon sour cream(45g)
• 42 tablespoon butter(30g)
• 50.5 bunch green onions(25g)
• 61.5 cup cheddar cheese(160g)
• 75 strip bacon(60g)
• 82 teaspoon salt(12g)
• 91 teaspoon black pepper(2g)
• 102 tablespoon olive oil(27g)
• 113 tablespoon extra sour cream (for topping)(45g)
• 120.25 bunch extra green onions (for topping)(12g)

Instructions

1. 1Preheat oven to 400°F (200°C). Rinse potatoes and pierce each with a fork.
2. 2Rub potatoes with olive oil and sprinkle with salt. Place on a baking sheet and bake for 60–70 minutes, until soft.
3. 3While potatoes bake, cook bacon in the oven or in a pan at 400°F (200°C) for 12–15 minutes until crispy. Let cool and chop.
4. 4Let baked potatoes cool for 5 minutes. Slice the top off each potato and scoop out the insides into a bowl.
5. 5Warm the cream and butter together. Add to the potato insides along with sour cream, chopped bacon, sliced green onions, grated cheddar, salt, and black pepper. Mix well.
6. 6Stuff the potato mixture back into the potato skins. Top with extra cheddar cheese.
7. 7Bake stuffed potatoes for 15 minutes at 400°F (200°C) until cheese is melted and golden.
8. 8Top with extra sour cream, bacon bits, and more green onions before serving.