Loaded Baked Potato Quesadilla
This Loaded Baked Potato Quesadilla combines crispy bacon, melty cheese, tender potatoes, and green onions in a golden tortilla. Perfect comfort food!
Servings: 5 servings
Equipment
- slotted spoon
Ingredients
- 1 pound Russet potatoes scrubbed clean
- 10 slices of bacon finely chopped
- 24 oz. shredded Cheddar Jack cheese
- 1 bunch of green onions thinly sliced
- salt and ground black pepper to taste
- 10 8-inch flour tortillas
- sour cream for serving
Instructions
- Preheat the oven to 425°F.
- Wrap the potatoes in aluminum foil and bake until soft, about 1 hour. Allow the potatoes to cool until they are cool enough to handle. When they are cool enough to handle, break them up into bite-sized pieces and set them aside.
- Meanwhile, heat a large non-stick skillet over medium heat and cook the bacon until crispy. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain and reserve the bacon fat from the skillet.
- In a large bowl, combine the two kinds of cheese until well combined.
- Working in batches, heat 1 tablespoon of the bacon fat in the skillet. Add a tortilla and top with roughly 2-3 tablespoons of the cheese mixture. Top with one-fifth of the potato pieces, bacon, and scallions. Season with salt and black pepper, then top with 2-3 more tablespoons of the cheese mixture, then top with another tortilla. Cook for 2 minutes, or until golden, then carefully flip the quesadilla over and cook another 1 to 2 minutes until the other side is golden and the cheese has melted.
- Transfer the quesadilla to a cutting board and slice it into 6 pieces.
- Repeat assembling and cooking the remaining ingredients to make quesadillas.
- Serve with sour cream.
Notes
- Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore crispiness or in the oven at 350°F for 10-15 minutes.
- To freeze the quesadillas: Assemble the quesadillas and freeze them uncooked in a single layer. Once frozen, transfer them to a freezer-safe bag. Cook from frozen in a skillet over medium-low heat, adding a few extra minutes to ensure the potatoes heat through.
Nutrition
Calories: 995kcal | Carbohydrates: 50g | Protein: 44g | Fat: 69g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 1628mg | Potassium: 652mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1405IU | Vitamin C: 6mg | Calcium: 1065mg | Iron: 3mg
