Loaded baked potatoes are the ultimate comfort food. Whether these twice-baked taters are enjoyed as a side dish or a main meal, this recipe is sure to satisfy!
| 4 | Russet potatoes |
| 2 tbsp | vegetable oil |
| ¼ tsp | salt |
| ⅓ cup | butter, sliced |
| ½ cup | chopped crispy bacon |
| ½ cup | shredded Cheddar cheese |
| ⅓ cup | diced tomatoes |
| ½ cup | sour cream |
| ¼ cup | Louisiana Hot Sauce - Garlic Lovers |
| 2 | green onions, thinly sliced |
Preheat oven to 400 degrees
Using fork, pierce potatoes all over. Arrange on baking sheet and brush evenly with oil.
Bake for 1 hour to 1 hour 10 minutes or until very tender.
Without cutting all the way through, slice potatoes in half lengthwise. Gently press sides to slightly open. Season with salt.
Divide butter evenly among potatoes. Top with bacon and Cheddar.
Bake for 5 to 8 minutes or until cheese has melted.
Top potatoes evenly with tomatoes and sour cream. Drizzle with the Original “Louisiana” Brand Hot Sauce™ Garlic Lovers and garnish with green onions.
Tip: Omit bacon for a vegetarian option if desired.
