Loaded Baked Potatoes with Bacon and Cheddar - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
We're still drooling over these stuffed spuds.
Ingredients
- 4 large russet potatoes
- 1/4 c. Country Crock Original
- 1/4 c. sour cream
- 1/4 c. Chopped chives
- 2 scallions, thinly sliced, white and green parts divided
- 3/4 c. Grated Cheddar
- 6 slices crispy bacon, crumbled
- kosher salt
- Black pepper
Instructions
- Preheat oven to 400 degrees F. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.
- Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl. Add Country Crock Original, sour cream, chives, the scallion whites, half the cheddar, and half the bacon. Season with salt and pepper.
- Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon.
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