Loaded Baked Potatoes

June 16, 2018

  • large russet potatoes
  • 1/4 c. sour cream
  • 1/4 c. freshly chopped chives
  • green onions, thinly sliced, white and green parts divided
  • 3/4 c. shredded Cheddar
  • 2 tbsp Sweet Chili Bacon Jam
  • Kosher salt
  • Freshly ground black pepper
Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.
Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add sour cream, chives, green onion whites, half the cheddar, and half the bacon jam. Season with salt and pepper.
Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon jam.