Baked potatoes until cooked through. Test potatoes for doneness with a fork after 45 minutes.
While potatoes are baking, fry bacon until it is crisp. Remove strips to drain on a paper towel. Allow to cool and then roughly chop them into bits.
When done remove potatoes from the oven and allow to cool until you can handle them. Cut potatoes in half as soon as you can handle them. Scoop out the cooked potato flesh and transfer to a mixing bowl. Leave the potato skin with a thin layer of potato flesh all over.
Mash the flesh and stir in the butter, sour cream and 6 oz of the grated cheese. Stir well to combine.
Mound the filling back into the potato skins. Top each half with 1/12 th of the remaining grated cheese and 1/12 th of the bacon bits. (If making ahead you can cover them and store in the fridge up to a day ahead)
If serving immediately return potatoes to the oven till they are heated through and topping is melted (about 15-20 minutes).
If making ahead remove them from the fridge about 15 minutes ahead and then reheat at 350 degrees for about 30 minutes.
Serve with sour cream on the side.
Per potato half
Loaded Baked Potatoes
Amount Per Serving
Calories 301.8Calories from Fat 196
% Daily Value*
Total Fat 21.8g34%
Saturated Fat 10.2g51%
Trans Fat .2g
Total Carbohydrates 20.4g7%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.