“Everything you love about a loaded baked potato — bacon, cheese, sour cream — turned into a hearty main dish.”
1Ingredients
2Instructions
In a large skillet over medium heat, cook chopped bacon until crispy (6–8 minutes). Use a slotted spoon to remove bacon to a paper towel-lined plate. Leave about 2 tbsp bacon grease in the pan.
Add diced potatoes and chopped onion to the skillet. Season with garlic powder, salt, and pepper.
Cook 5 minutes, stirring occasionally, until potatoes begin to brown.
Pour in chicken broth. Cover the skillet, reduce heat to medium-low, and let potatoes steam 10–12 minutes until fork-tender.
Remove lid and let any remaining liquid evaporate.
Remove from heat. Stir in sour cream, then top evenly with cheese, crispy bacon, and green onions. Cover 2 minutes to melt the cheese before serving.
Dicing the potatoes uniformly is key here. If the pieces are too large, they will take too long to steam and become tender.
