Loaded Deviled Baked Potatoes
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 5
Yields: 5 potatoes
Ingredients
Potatoes
- 5 large russet potatoes
- 1⁄4 cup olive oil
- 1⁄4 cup sea salt
Filling
- 1⁄4 cup sour cream
- 1⁄4 cup butter, melted
- 1⁄4 cup sharp cheddar cheese, finely shredded
- 1⁄4 cup bacon, crisped and crumbled
- 1 tablespoon parmesan cheese, coarsely grated
- 1 tablespoon romano cheese, coarsely grated
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon ketchup
- 1 teaspoon italian seasoning
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon vinegar
Directions
- Preheat oven to 350°F, and line baking sheet with foil.
- Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.
- Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.
- Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.
- Fill the jackets with the potato mixture, and close the lids.
- Bake 15-20 minutes, until skin is crispy.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off