By the Ethical Chef
When we call our baked potatoes “loaded,” we mean it in a good way. The cheese, the sour cream, the bacon…put ‘em all together and your spud will emerge locked, loaded and ready to devour. Not only that, when you prepare these potatoes using the right brands of ingredients made by companies who treat their workers fairly, you too will be armed for the fight to promote good jobs and strengthen the middle class.
We’ve done the research. You do the ethical cooking. Enjoy!
Serving Size: 4
Total time: 1 hour 15 minutes
- 4 large russet potatoes (Dole)
- 8 pieces of bacon, crumbled (Hormel/Oscar Mayer/Sara Lee/Jimmy Dean)
- 2 green onions, chopped (Dole)
- ¾ cup grated cheddar cheese (Horizon)
- ¼ cup Sour cream (Alta Dena)
- Salt & pepper to taste (Crystal/Morton)
1. Preheat oven to 400 oF. Poke the potatoes all over with a fork or knife and then wrap tightly in foil. Bake for about 1 hour or until soft.
2. Once the potatoes are soft, unwrap and cut lengthwise. Top with the cheese and bacon bits.
3. Place potatoes back in the oven until the cheese is melted, about 5 minutes.
4. Take the potatoes out of the oven and add the green onions and sour cream.
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