Loaded cabbage steaks give all the feels of a delicious baked potato. I’ve already made them twice this week.

By SARA VANDEN BERGE

I love a big baked potato topped with cheesy goodness, bacon bits, sour cream and chives.

But I usually take a hard pass on them.

So imagine my excitement when I found this dupe in the form of a cabbage steak.

Google it and you will find all kinds of great recipes, but the one I used is similar to those elusive baked potatoes I love so much.

This recipe is so good (and easy) that I’ve already made it as a dinner side twice this week.

And it’s only Tuesday.

HERE’S WHAT YOU NEED

Head of cabbage

Grated cheddar cheese

Bacon bits

Chives

Light sour cream

HOW TO MAKE IT

Remove loose leaves from cabbage and slice into 1-inch steaks; place on foil-lined baking sheet.

Brush both sides with olive oil and sprinkle with garlic powder and pepper.

Roast in 450-degree oven for 30-45 minutes, until soft and lightly brown; remove and sprinkle with cheese, bacon bits and chives.

Return to oven until cheese is melted and top with sour cream.

Enjoy!