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Baked Potato With Cheese Calories

This Baked Potato With Cheese is a comforting classic! Fluffy russet potatoes loaded with melty cheddar, turkey bacon, and sour cream for a flavorful, satisfying meal.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 4 large russet potatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup green onions chopped
  • 1/4 cup turkey bacon cooked and crumbled
  • Salt to taste
  • Pepper to taste
  • Olive oil

Instructions

Prepare the Potatoes

  • Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat dry. Prick each potato several times with a fork. Rub each with olive oil and sprinkle with salt.

Bake the Potatoes

  • Place potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 45 to 60 minutes until soft and skin is crispy and golden.

Cook the Turkey Bacon

  • Cook turkey bacon in a skillet over medium heat until crispy. Drain excess grease on paper towels and crumble into small pieces.

Prepare the Toppings

  • Chop green onions finely and shred cheddar cheese if not pre-shredded. Keep sour cream ready for serving.

Assemble the Baked Potatoes

  • Remove potatoes from oven and cool for a few minutes. Cut each potato in half lengthwise and scoop out some flesh into a bowl, leaving a border around the skin.

Mix the Filling

  • Add shredded cheddar cheese, sour cream, chopped green onions, crumbled turkey bacon, salt, and pepper to the scooped potato flesh. Mix gently until combined.

Fill and Bake Again

  • Spoon the cheesy mixture back into the potato skins evenly. Place on a baking sheet and bake for 10 to 15 minutes until cheese is melted and bubbly.

Serve

  • Remove from oven, garnish with extra green onions if desired, and serve hot.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Fork

Notes

  • Choose russet potatoes for the best texture with fluffy interior and crispy skin.
  • Prick potatoes before baking to prevent bursting in the oven.
  • For lower calories, substitute sour cream with Greek yogurt.
  • Use turkey bacon for a leaner protein option with less fat.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.