Loaded Rosemary 'Baked' Potatoes

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 russet potatoes
  • 8 tablespoons butter, room temperature
  • 2 tablespoons rosemary, finely chopped
  • 1 1/2 cup shredded Cheddar
  • 1 cup sour cream
  • 3 tablespoons prepared horseradish
  • 8 slices of bacon, cooked and crumbled
  • 8 tablespoons sliced scallions
  • Salt and Pepper
  • Olive Oil


Pre cook the potatoes beforehand. Prick with a fork or knife 3-4 times and microwave 8-12 minutes. Rub the outside of each potato with olive and oil and sprinkle with salt and pepper. Wrap in foil. Mix the rosemary with the butter. In a separate bowl, mix the sour cream and horseradish.

Camp side, warm in hot coals for 15 minutes. Cut potatoes in half and salt and pepper the inside. Stuff with the rosemary butter, cheddar, horseradish sour cream mixture and top with sprinkles of crumbled bacon and scallions.

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