Loaded Baked Potato
Ingredients
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2 bacon strips
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1 russet potato
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2 teaspoons extra-virgin olive oil
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¼ teaspoon salt
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¼ teaspoon black pepper
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½ bunch chives
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¼ cup sour cream
Tools
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tongs
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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fork
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spoon
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June Food Thermometer
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June Oven
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Preferences
Place the bacon on the June Pan
Lay the bacon on the June Pan with space between the strips. Set cooking preferences using the button below.
2 bacon strips
June Pan
Roast the bacon
Place the bacon on the middle shelf of the June Oven. When June notifies you that the bacon is ready, remove it from the June Oven and set aside.
June Oven
Season the potato
Place the potato on the June Pan and drizzle it with the olive oil. Sprinkle the salt and pepper over the potato.
1 russet potato
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
measuring spoons
Prick the potato
Prick the potato several times with the tines of a fork.
fork
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the potato.
June Food Thermometer
Bake the potato
Place the potato on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the potato is ready.
Chop the chives
Chop the chives into thin pieces and set aside.
½ bunch chives
knife
chopping board
Chop the bacon
Chop the cooked bacon into bite-sized pieces and set aside.
cooked bacon
Cut the baked potato
Remove the potato from the June Oven and Transfer it to a serving dish. Cut a deep incision lengthwise across the top. Pull the seam apart to make room for the toppings.
tongs
Add the sour cream
Spoon the sour cream in the potato.
¼ cup sour cream
spoon
measuring cups
Add toppings
Top the potato with cheese and chopped bacon. Sprinkle chives over the potato before serving.
¼ cup grated cheddar cheese
chopped chives