Loaded Double Stuffed Baked Potato

Loaded Double Stuffed Baked Potato

Chef Michael Gattis



Makes 4 portions


  • cooking oil

  • 4 large russet potatoes (about 9 oz 
each), scrubbed

  • 8 slices bacon, diced

  • ¼ cup chopped yellow onion

  • 2 cloves garlic, minced

  • 6 lightly packed cups baby spinach

  • ½ cup chopped broccoli

  • 1 can black beans

  • ¼ tsp each sea salt and fresh ground black pepper

  • ¼ cup grated cheddar cheese

  • ½ cup 2% plain Greek yogurt

  • 2 tbsp chopped scallions or chives


  1. Preheat oven to 425˚F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick potatoes with a fork and transfer to tray. Bake for 50 minutes, turning once, until tender. Set aside to cool for 20 minutes. Reduce oven temperature to 350˚F.

  2. Slit the top of the potato ¾ of the way through. From each point press inward. The potato will fluff up. Scoop out potato and place in bowl leaving a shell.

  3. Meanwhile, in a large skillet on medium-low add diced bacon and cook until crisp. Transfer to a paper towel lined plate. 

  4. With the skillet on medium-low, add onion and garlic and sauté for 2 to 3 minutes, until softened. Add spinach and chopped broccoli. Sauté for 3 to 4 minutes, stirring frequently, until wilted. Add drained beans to warm. Remove from heat.

  5. Add mixture to potatoes and gently toss together with some of the cheese.

  6. Divide mixture evenly and fill potato shells. Top with remaining cheese. Bake for 15 minutes.

  7. In a small bowl, combine yogurt and scallions and serve with potatoes.

Three Bean Chili Recipe can be used to top this loaded potato if there are leftovers.

Serve with side of tossed mixed green salad.