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Loaded Baked Potatoes 🥔🥔🥔
Potatoes are a REAL FOOD and a very nutrient-dense meal option, especially for active people requiring higher carbs for energy!
These homemade baked potatoes are a FABULOUS meal or snack idea for your kids & growing teens! I have 6 of ’em at home and I gotta tell ya that potatoes sure stretch the family food budget with our large crew! To make it more of a complete *inexpensive* meal spoon some homemade chili on top (I’ve listed a few of our favorite chili recipes below).
Did you know that potatoes are filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium?
💪🏾 Bonus Points: Eat the potao skin to capture all of the russet potatoes nutrition. The potato skin has more nutrients than the inside of the potato. It has lots of fiber, about half of a medium potato’s fiber is from the skin.
🥓 We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy and we’re not willing to give up completely!
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. Always read the ingredients so you know what you’re really buying.
🧀 Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
🧈 Here’s How To Make Homemade Ghee:
🔥Consider Topping Your Baked Potatoes with Some DELICIOUS Chili:
- 4 medium russet potatoes
- 2 Tbsps ghee or clarified butter
- 1 cup plain Greek yogurt
- 4 green onions, thinly sliced, or a small bunch of fresh chives, chopped
- 1/2 cup freshly shredded cheddar
- 4 slices crispy bacon, crumbled
- sea salt
- freshly ground black pepper
Preheat your oven to 400 degrees f.
Scrub and wash your potatoes really well with a brush.
Prick potatoes a few times with a fork or sharp knife and wrap tightly in parchment paper as shown.
Roast in your preheated until soft, about 1 hour.
Allow to cool just enough to handle.
Carefully unwrap potatoes, slice down the middle, add a half tablespoon of ghee/butter to each, fluff and mash with a fork, then season with sea salt and pepper to taste.
Top with cheddar, crumbled bacon, a big dollop of Greek yogurt, and green onions/chives.
Serve hot and enjoy!