Cracker Barrel Loaded Baked Potato

Name: Cracker Barrel Loaded Baked Potato (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 Russet Potatoes; 10 slices Thick-Cut Bacon; 2 tbsp Butter; 2 tbsp All-Purpose Flour; 3 cups Milk; 2 cups Shredded Cheddar Cheese; 1/4 tsp Nutmeg; 1 Yellow Onion-thinly sliced; 1 tbsp Brown Sugar; 1 cup Sour Cream; 1/4 cup Chopped Chives; 1 tsp Salt; 1/2 tsp Black Pepper

⏱1h 15m

👥4

🔥750 cal

Medium

🍽️American

A step up from the classic, this version incorporates a cheese sauce and caramelized onions for a richer flavor profile.

4 Russet Potatoes

10 slices Thick-Cut Bacon

2 tbsp Butter

2 tbsp All-Purpose Flour

3 cups Milk

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥750 cal

Medium

🍽️American

A step up from the classic, this version incorporates a cheese sauce and caramelized onions for a richer flavor profile.

#Comfort Food #Side Dish #Potato #Cheese

Instructions

Preheat oven to 400°F (200°C).
Wash and scrub the Potatoes. Prick each potato several times with a fork.
Rub the Potatoes with Butter and sprinkle with Salt and Pepper.
Bake for 45-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, cook the Bacon until crispy. Drain on paper towels and crumble.
Caramelize the Onions: Melt 1 tbsp Butter in a skillet over medium heat. Add the Onions and cook, stirring occasionally, for 20-25 minutes, or until golden brown and caramelized. Stir in Brown Sugar during the last 5 minutes.
Make the Cheese Sauce: Melt 2 tbsp Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Cheddar Cheese and Nutmeg until melted and smooth.
Once the potatoes are cooked, carefully cut a slit lengthwise in each potato.
Fluff the potato flesh with a fork.
Top each potato with Cheese Sauce, caramelized Onions, crumbled Bacon, Sour Cream, and Chives.
Serve immediately.

Ingredients

4 4 Russet Potatoes
10 slices 10 slices Thick-Cut Bacon
2 tbsp 30 mL Butter
2 tbsp 30 mL All-Purpose Flour
3 cups 710 mL Milk
2 cups 473 mL Shredded Cheddar Cheese
1/4 tsp 1.25 mL Nutmeg
1 1 Yellow Onion-thinly sliced
1 tbsp 15 mL Brown Sugar
1 cup 237 mL Sour Cream
1/4 cup 30 g Chopped Chives
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper

Equipment

Baking Sheet
Fork
Knife
Skillet
Saucepan
Whisk

Instructions

Preheat oven to 400°F (200°C).
Wash and scrub the Potatoes. Prick each potato several times with a fork.
Rub the Potatoes with Butter and sprinkle with Salt and Pepper.
Bake for 45-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, cook the Bacon until crispy. Drain on paper towels and crumble.
Caramelize the Onions: Melt 1 tbsp Butter in a skillet over medium heat. Add the Onions and cook, stirring occasionally, for 20-25 minutes, or until golden brown and caramelized. Stir in Brown Sugar during the last 5 minutes.
Make the Cheese Sauce: Melt 2 tbsp Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Cheddar Cheese and Nutmeg until melted and smooth.
Once the potatoes are cooked, carefully cut a slit lengthwise in each potato.
Fluff the potato flesh with a fork.
Top each potato with Cheese Sauce, caramelized Onions, crumbled Bacon, Sour Cream, and Chives.
Serve immediately.

Nutrition per serving

Calories 750

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Cracker Barrel Loaded Baked Potato

Cracker Barrel Loaded Baked Potato

Ratings & Reviews

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