This easy-to-make loaded baked potato quesadillas recipe is the ultimate snack for stoned citizens who love potatoes, bacon and cheese. Who doesn’t?! You don’t have to be stoned to enjoy this bad boy dish. Trust us!
Loaded Baked Potato QuesadillasCourse: Eat
2 Russet potatoes (about 1 pound)
10 slices bacon, finely chopped
1/2 pound shredded cheddar cheese
1/2 pound shredded Monterey Jack cheese
1 bunch scallions, thinly sliced
salt and pepper, to taste
10 8-inch flour tortillas
sour cream, for serving
- Heat oven to 425°F. Wrap the potatoes in foil and bake until soft, about 1 hour. Allow to cool. When they are cool enough to handle, break them up into bite-sized pieces and set aside,
- Meanwhile, cook the bacon. Heat a large non-stick skillet over medium and cook the bacon until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Drain the bacon fat from the skillet, reserving it. Working in batches, heat 1 tablespoon bacon fat in the skillet. Add a tortilla and top with roughly 3 tablespoons of both cheeses (PRO TIP: like cheese? Add a bit more). Top with some potato pieces, bacon, and scallions. Finish with 1-2 tablespoons more of each cheese (again, the more, the better, let’s be honest), season with salt and black pepper, and top with another tortilla.
- Cook for 2 minutes, or until golden, then flip over and cook a further 1 to 2 minutes until the other side is golden and the cheese has melted. Transfer to a cutting board and slice into 6 pieces. Serve with sour cream.