Loaded Baked Potato
Servings: 2 portions
2 pcs Russet Potato, 8 ounce each
2 pcs jalapeno pepper, deseeded and small diced
3 strips bacon, sliced
1 ½ cup broccoli, sliced to small pieces
2 tbsp sour cream
½ tsp garlic powder
½ tsp onion powder
½ cup Mexican blend cheese + ¼ cup for topping
Pinch of salt and pepper
1. Wash potatoes until clean and poke all over with a knife. Set oven to 400°F for upper and lower heat using the Bake method. Place potatoes on the baking tray and bake for 1 hour.
2. Meanwhile, fry bacon until crispy for 4-5 minutes, transfer to a clean plate. With the remaining bacon grease on the pan, sauté jalapeno and broccoli until fully cooked for 4-5 minutes over medium heat. Turn off heat and set aside.
3. Once potato is cooked through, cut the top side to scoop out the inside, leaving about ¼ inch border on the skin. Placed the scooped-out potato to a medium bowl then add in cooked bacon, broccoli, jalapeno, sour cream, garlic powder, onion powder, ½ cup Mexican blend cheese, salt and pepper, mix gently with a spatula. Divide this filling back into the potato skins. Top potato with the ¼ cheese.
4. Set oven to 360°F using Broil method and broil potato for 5 minutes until the cheese topping is melted. Enjoy immediately.
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