Loaded Baked Potato (Printable Version)

Crispy baked potatoes loaded with all the classic toppings for ultimate comfort.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - ½ cup sour cream
04 - 1 cup shredded cheddar cheese
05 - 4 slices bacon
06 - 2 tablespoons chopped fresh chives
07 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F.
02 - Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50 to 60 minutes, or until skins are crisp and potatoes are tender when pierced.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble into pieces.
04 - Remove potatoes from oven. Using a sharp knife, cut a lengthwise slit in the top of each potato and gently squeeze the sides to create an opening.
05 - Fluff the potato flesh with a fork. Add ½ tablespoon butter and a pinch of salt and pepper to each potato.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup cheddar cheese, crumbled bacon, and a sprinkle of fresh chives.
07 - Serve immediately while hot.

# Expert Advice:

01 -
  • Everything you crave about baked potatoes but elevated with restaurant quality toppings
  • The combination of hot fluffy potato with cold sour cream and melting cheese creates perfect temperature contrast
  • These are substantial enough to be a full meal but work beautifully alongside any grilled meat
02 -
  • Never wrap potatoes in foil when baking, as this steams them instead of creating that crispy, flavorful skin we want
  • Letting the potatoes rest for 2 minutes after cutting makes them easier to handle and helps the butter distribute evenly
03 -
  • Rubbing the potato skins with a little olive oil and coarse salt before baking creates an irresistibly salty, crispy exterior
  • For extra fluffy potatoes, choose ones that feel heavy for their size and have no green tints on the skin
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