How to make loaded baked Potato | Loaded baked Potato

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories

Preheat the oven to 425°F (220°C).

Scrub the potatoes under cold water and dry them thoroughly.

Pierce each potato several times with a fork to allow steam to escape.

Rub the potatoes with olive oil and sprinkle with salt.

Place the potatoes directly on the oven rack and bake for 45-60 minutes until tender.

While the potatoes are baking, chop the bell peppers, onion, and garlic.

Heat olive oil in a skillet over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.

Add the chopped bell peppers and cook for another 5 minutes until softened.

Stir in the spinach and cook until wilted, about 2 minutes.

Remove the skillet from heat and mix in cream cheese until melted and combined.

Once the potatoes are done, remove them from the oven and let them cool slightly.

Slice each potato in half lengthwise and scoop out some of the flesh to create space for the filling.

Fill each potato half with the veggie mixture and top with cheddar cheese.

Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Garnish with sour cream and chives before serving.

Cooking Techniques

Spice Level:

Allergens