Loaded Baked Potatoes with Bacon & Philadelphia
4 Servings
Prep Time:15 min Total Time:1 hr 25 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Preheat the oven to 210 °C (410 °F) conventional (top/bottom heat). Line a baking sheet with parchment paper. Wash and dry the potatoes, then rub them all over with olive oil. Place them on the prepared baking sheet and bake for 50-60 minutes, or until the skins are crisp and golden brown and the flesh is tender all the way through.
2
While the potatoes are baking, fry the bacon strips in a dry skillet over medium heat until crispy and golden brown. Remove and set aside on paper towels. Remove the potatoes from the oven (leave the oven on). Carefully make a lengthwise cut in the top of each potato, but do not cut all the way through. Use a spoon to scoop out 2-3 tablespoons of the soft flesh from each potato into a medium mixing bowl, leaving a sturdy shell.
3
Chop or crumble the cooked bacon into small pieces. Add it to the bowl with the potato flesh along with the Philadelphia and the grated cheese. Mix everything together thoroughly until well combined. Spoon the creamy filling back into the potato shells, dividing it equally. Return the stuffed potatoes to the baking sheet and bake for another 10 minutes in the middle of the oven, until the filling is hot and the cheese is melted.
4
Wash the chives, pat dry, and finely chop. Sprinkle the chives over the hot stuffed potatoes just before serving.
