Loaded Baked Potatoes

Serves: 8

With cream cheese and feta, then topped with bacon - these are the best. They freeze well for a quick add on to any meal. To reheat, put frozen potato on baking sheet and put in oven. Then turn on oven to 350°. Bake for 20-30 minutes until hot.

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4 large baking potatoes (about 12 ounces each)
1/2 cup milk
1/3 cup (3 ounces) cream cheese, softened
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced green onions
2 bacon slices, cooked and crumbled


Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.

Source: myrecipes.com

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