Loaded Baked Potatoes

Recipe

Loaded Baked Potatoes

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Russet potato filled topped with sour cream, broccoli florets, bacon, and shredded cheese

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3.4 out of 5 stars
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5 ratings

Recipe Data

2
Servings

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    Description

    Slicing potatoes shortens cooking time and provides pockets where butter and seasoning can soak in.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    2(10 oz each) large russet baking potatoes
    1 tbsp.Hy-Vee butter
    1 ½ tsp.veggie grill seasoning, divided
    1 ½ c.fresh broccoli florets
    1 tbsp.water
    c.Hy-Vee plain Greek yogurt, divided
    2 tbsp.Hy-Vee crumbled bacon pieces, divided
    ½ c.Hy-Vee shredded sharp cheddar cheese, divided

    Directions

    1. Make diagonal slices 1/2-inch apart about 3/4 of the way through potatoes. Rub each potato with butter, pushing some butter between slices. Sprinkle 3/4 teaspoon grill seasoning over each potato and between slices. Place potatoes on microwave-safe plate. Cook on HIGH for 10 to 12 minutes or until tender.
    2. Cook broccoli in a vented microwave-safe bowl with water about 2 minutes or until crisp-tender. To assemble, dollop half the yogurt over each potato, spooning between slices. Top each with half the broccoli, bacon and cheese.

    Nutrition facts

    Servings

    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 55mg
    • Sodium: 990mg
    • Total Carbohydrates: 72g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 40%
    0%
    Vitamin C 130%
    0%
    Iron 20%
    0%
    Calcium 35%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.