Loaded Baked Potatoes with Mt Kyeburn Smoked Cheddar

March 04, 2025

Loaded Baked Potatoes with Mt Kyeburn Smoked Cheddar

Loaded with all the fixings, these potatoes are a meal in themselves.

Ingredients:

4 russet potatoes (medium)
2 spring onions
1 Tbsp. butter
2 Tbsp. sour cream (for potatoes)
4 strips bacon (cooked and crumbled)
60g shredded Mt Kyeburn smoked cheddar (about 1/2 cup)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Sour cream (for serving)

Instructions:

Preheat the oven to 200°C. Line a baking sheet with aluminum foil. Set aside.

Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Bake the potatoes directly on middle rack of oven until fork-tender, 60-75 minutes.

When done, remove potatoes from the oven and allow them to rest until they're cool enough to handle.

Remove the potatoes from foil. Make a lengthwise slit in the top of each potato, slicing only halfway down. Pinch the potatoes to open slightly. Scoop out about half of the potato flesh from each potato and place in a large mixing bowl.

Finely chop the spring onions and add half them to the mixing bowl. Add the butter, sour cream, half of the bacon, half of the shredded Mt Kyeburn smoked cheddar, and salt and black pepper to the bowl. Smash the mixture with a large fork into a chunky mash.

Place the hollowed potatoes on a baking sheet. Spoon an equal amount of the potato mash inside of each potato. Sprinkle the potatoes with the remaining shredded Mt Kyeburn cheddar.

Bake the potatoes on middle rack of oven until the cheese is melted and the potatoes are heated through, 8-10 minutes. Check to see that potatoes are done. Remove from oven or add time as needed.

Sprinkle the remaining chopped spring onions and crumbled bacon over the tops of the potatoes.

Top each potato with a generous spoonful of sour cream, if desired. Serve immediately.