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If you're in search of a dish that embodies comfort, flavor, and versatility, look no further than the Cheesy Loaded Baked Potatoes Extravaganza. This delightful dish takes the humble baked potato to the next level, transforming it into a hearty meal bursting with flavors and textures that will satisfy even the most discerning palates. Loaded with creamy cheese, crispy bacon, and fresh toppings, these baked potatoes are perfect for family gatherings, game day parties, or even a cozy night in.

Cheesy Loaded Baked Potatoes

Discover the ultimate comfort food with Cheesy Loaded Baked Potatoes Extravaganza. This hearty dish takes baked potatoes to new heights, loaded with creamy cheddar cheese, crispy bacon, and fresh toppings. Perfect for family gatherings, game days, or cozy nights, these customizable potatoes cater to every taste. With easy preparation steps and versatile ingredients, prepare for a cheesy delight that will satisfy everyone at your table. Enjoy this mouthwatering recipe and elevate your dining experience!
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Ingredients
  

4 large russet potatoes

1 cup shredded cheddar cheese

½ cup sour cream

¼ cup milk

4 slices of crispy bacon, crumbled

¼ cup chopped green onions (scallions)

½ teaspoon garlic powder

Salt and pepper, to taste

2 tablespoons olive oil

Optional: extra cheese and toppings of your choice (jalapeños, chives, etc.)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prep the Potatoes: Scrub the russet potatoes under running water, then pat them dry. Prick the potatoes several times with a fork to allow steam to escape.

      Oil and Season: Rub the potatoes with olive oil, and sprinkle salt over the skins for added flavor.

        Bake: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork. The skins should be crisp and the insides fluffy.

          Prepare the Filling: In a mixing bowl, combine the sour cream, milk, garlic powder, half of the shredded cheese, crumbled bacon, salt, and pepper. Mix well until smooth and creamy.

            Scoop and Fill: Once baked, remove the potatoes from the oven. Allow to cool slightly, then cut a lengthwise slit on the top of each potato. Using a fork, gently scoop out some of the insides, leaving a little flesh on the skin to keep it sturdy. Add the scooped potato into the filling mixture and stir to combine.

              Stuff the Potatoes: Fill the hollowed-out potatoes with the cheesy mixture. Top with the remaining shredded cheese.

                Final Bake: Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and sprinkle with additional crumbled bacon, chopped green onions, and any extra toppings you desire.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4