Ingredients: 4 large russet potatoes 1 lb ground beef 1/4 cup breadcrumbs 1 egg 1 tsp garlic powder 1 tsp onion powder Salt and black pepper, to taste 1 cup shredded cheddar cheese 1/2 cup mozzarella cheese 1/2 cup sour cream 1/4 cup cooked bacon, crumbled 1 tbsp fresh parsley, chopped (for garnish) Directions: Bake the Potatoes: Preheat oven to 400°F (200°C). Poke potatoes with a fork, then wrap them in foil and bake for 45-50 minutes, or until tender. Make the Meatballs: In a bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Form into small meatballs and cook in a skillet over medium heat until browned and cooked through, about 8-10 minutes. Set aside. Assemble the Loaded Potatoes: Once the potatoes are baked, carefully slice them open and fluff the insides with a fork. Top each potato with sour cream, meatballs, shredded cheddar, and mozzarella. Melt the Cheese: Place the loaded potatoes back in the oven for 5-7 minutes, or until the cheese is melted and bubbly. Finish and Serve: Remove from the oven and sprinkle with crispy bacon and fresh parsley. Serve hot! Prep Time: 15 mins | Cooking Time: 50 mins | Total Time: 1 hr 5 mins Kcal: Approx. 650 kcal per serving | Servings: 4
