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.