Perfectly cooked baked potatoes loaded with crispy bacon, diced veg, cheese and sour cream.
The humble potato is elevated to the next level and becomes the hero of the dish in these yummy Loaded Bake Potatoes. Baked to perfection in the oven, the potatoes are then loaded up with delicious bacon bits and veg then topped with sour cream.
This easy meal can be made at any time of the year. Use fresh corn kernels in the summer or frozen corn in the winter like I did. For a fun family dinner, chop up your favourite toppings and let each person create their own potato masterpiece.
How to make Baked Potatoes:
Wash potatoes then prick the surface with a sharp knife, microwave on high for 15 minutes to kickstart the cooking process. Preheat oven to 210°C fan bake. Lay the bacon rashers out on a lined oven tray.
When the potatoes are finished in the microwave, place them in an ovenproof dish. Cook the potatoes and bacon in the oven for 30 minutes until golden and the bacon is crispy. Dice capsicum and spring onion. Heat the corn kernels in a jug of water in the microwave for 3 minutes, then drain.
Chop the crispy bacon into strips. Cut the baked potatoes in half, spread with butter and season well with salt and pepper. Top each potato with grated cheese, crispy bacon, hot corn, spring onion and red capsicum. Finish with a dollop of sour cream and serve with pre-made slaw on the side.
Other easy meals on my website include Corn and Spinach Fritters as well as Egg Foo Young and Mushroom Fried Rice.
Common questions for Baked Potatoes:
This reduces the cook time in the oven by half!
Most potatoes will work but I prefer a good baking potato like agria.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to three days. Eat hot or cold and add sour cream just before eating.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it!
Loaded Baked Potatoes
Potatoes cooked to perfection in the oven loaded with crispy bacon bits, diced veggies, cheese and sour cream.
Ingredients
- 4 large potatoes
- 250g streaky bacon
- 1⁄2 red capsicum
- 2 spring onions
- 1 cup corn kernels
- 40g butter
- 1⁄2 cup grated cheese, 50g
- 125g sour cream
- 1 bag pre-made slaw
Instructions
- Wash potatoes then prick the surface with a sharp knife, microwave on high for 15 minutes to kickstart the cooking process.
- Preheat oven to 210°C fan bake.
- Lay the bacon rashers out on a lined oven tray. When the potatoes are finished in the microwave, place them in an ovenproof dish.
- Cook the potatoes and bacon in the oven for 30 minutes until golden and the bacon is crispy.
- Dice capsicum and spring onion. Heat the corn kernels in a jug of water in the microwave for 3 minutes, then drain.
- Chop the crispy bacon into strips. Cut the baked potatoes in half, spread with butter and season well with salt and pepper.
- Top each potato with grated cheese, crispy bacon, hot corn, spring onion and red capsicum.
- Finish with a dollop of sour cream and serve with pre-made slaw on the side.
Notes
- Smaller potatoes may only need 10 minutes in the microwave.
- Extra topping ideas: pulled pork, Mexican mince, cooked chicken, chilli beans, tomatoes and hot sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 839Total Fat: 44gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 116mgSodium: 1300mgCarbohydrates: 78gFiber: 8gSugar: 9gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Leave a Comment