Loaded Baked Potatoes

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Pierce each potato with a paring knife and roast them in the oven until they are tender, about 1 hour, depending on the size of your potatoes.

Step 3 -Meanwhile, heat a sauté pan on the stove-top over medium heat and cook the bacon until crispy, about 7 minutes.

Step 4 -Drain the pan, reserving the bacon fat and setting the bacon aside.

Step 5 -Return the sauté pan to heat and add the reserved bacon fat.

Step 6 -Cook the broccoli and red pepper for 2 minutes. Add the water and allow the vegetables to cook until the water has evaporated. Remove the pan from the heat.

Step 7 -When the potatoes are done cooking, remove and allow to cool until you can handle them.

Step 8 -Cut them in half lengthways and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Step 9 -Place the scooped-out potato in a bowl and mix with half the cooked bacon, broccoli, red pepper, sour cream, salt, pepper, and 2 cups of cheddar.

Step 10 -Divide the potato filling back into the potato skins evenly.

Step 11 -Return the stuffed potatoes to the oven and bake until heated through, or until an instant-read thermometer reads 165 degrees F in the center, about 10-12 minutes.

Step 12 -Remove and top with the remaining bacon, cheddar, and green onions.