Loaded Baked Potato
- 4 large russet potatoes
- 1 9oz box of Steak-umm, cooked
- 4 strips crispy bacon
- ¼ cup butter
- ¼ cup sour cream
- ¼ cup fresh chives, chopped
- 2 scallions, thinly sliced, separate greens from whites
- ¾ cup shredded cheddar
- Kosher salt
- Fresh ground black pepper
Preheat oven to 425°. Vent potatoes all over with a fork. Bake for 1 hour. Leave oven on.
Unwrap baked potatoes and slice the tops lengthwise. Scoop out the center from each potato and put into a bowl. Add butter, sour cream, chives, scallion whites, half of cheddar, half bacon, and half of Steak-umm.
Season with salt and pepper. Spoon filling back into each potato and add a small mound on top. Sprinkle with remaining cheese and return to oven for 5 minutes (or until cheese is melted). Top with remaining Steak-umm, bacon and scallion greens.