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Loaded Baked Potato Bowls
Recipe by Grit & Soul · Save to D!NNER PLAN$
35 minBase: 4 servingsOvenamerican
Meal History
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Ingredient amounts scale from this recipe's base of 4 servings.
4 people
Ingredients
- potatoesNeed: 2 lb
- baconNeed: 6 count
- cheddarNeed: 1.5 cupBuy: 1 bag
- butterNeed: 2 tbspBuy: 1 stick
- milkNeed: 0.5 cupBuy: 1 gallon
- onionNeed: 0.25 item
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
1. Step 1
Cook the vegetables in the listed fat over medium heat, keeping them in a mostly even layer. Stir every few minutes and continue until they are browned or fork-tender as the recipe describes; add a splash of water and cover briefly if they need help softening.
Tender means a fork slides in with very little resistance.
2. Step 2
Cook the vegetables in the listed fat over medium heat, keeping them in a mostly even layer. Stir every few minutes and continue until they are browned or fork-tender as the recipe describes; add a splash of water and cover briefly if they need help softening.
3. Step 3
Scoop the potato flesh into bowls and mash with butter and milk. Use the listed pan or pot over moderate heat, stir or turn as needed, and continue until the visual cue in this step is reached.
4. Step 4
Spread the listed topping evenly over the food without pressing it down, then continue to the next cooking step.
5. Finish and serve
Turn off the heat, rest the food briefly if it is hot or saucy, then taste and add the listed toppings before plating. Handle the pan with dry oven mitts.