Loaded Baked Potato

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender about 1 hour depending on the size of your potatoes.

Meanwhile dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking remove and allow to cool until you can handle them. Cut them in half and with a spoon scoop out the insides leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon broccoli red pepper sour cream salt pepper and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through or until an instant-read thermometer reads 165 degrees 10 to 12 minutes. Remove and top with remaining bacon Cheddar and green onions.