Loaded Baked Potato

The smell of baking potatoes has this way of taking over the whole house, cozy and warm in that particular way only comfort food can manage. I started making these on weeknight evenings when I wanted something filling but didnt have the energy for anything complicated. Theres something so satisfying about transforming humble ingredients into something that feels like a proper treat.

My roommate used to poke fun at my potato obsession until the night she came home exhausted from work and I had these waiting. She took one bite and didnt speak for five whole minutes, just kept eating with this look of pure contentment. Now she requests them whenever life gets overwhelming.

Ingredients

• 4 large russet potatoes: These bake up beautifully with fluffy interiors and sturdy skins that hold everything together, scrub them well since you will be eating the skin too
• 2 tablespoons unsalted butter: Room temperature butter melts into the hot potato flesh better than cold, creating those creamy pockets we all love
• 120 g (½ cup) sour cream: Adds a cool tangy contrast against the hot potato and rich toppings, full fat really makes a difference here
• 100 g (1 cup) shredded cheddar cheese: Sharp cheddar brings that familiar comfort flavor that pairs so perfectly with baked potatoes
• 4 slices bacon: The salty crunch is absolutely worth the extra effort, cook it until really crisp so it does not get soggy
• 2 tablespoons chopped fresh chives: Fresh chives add a mild onion flavor and pop of green color that makes everything feel finished
• Salt and freshly ground black pepper: Season each layer as you build the potato for the best flavor throughout

Instructions

Bake the potatoes until perfect:

Preheat your oven to 200°C (400°F) and pierce each potato several times with a fork so steam can escape during baking. Place them directly on the oven rack and let them bake for 50 to 60 minutes until the skins are crisp and give a little when squeezed.

Prep the crispy bacon:

While the potatoes are in the oven, cook bacon in a skillet over medium heat until it is crisp and browned. Transfer to paper towels to drain, then crumble into bite sized pieces.

Open and fluff the potatoes:

Carefully remove the hot potatoes from the oven and use a sharp knife to cut a lengthwise slit across the top of each one. Gently squeeze the sides to open up the potato, then use a fork to fluff up the interior flesh.

Add the first layer of goodness:

While each potato is still steaming hot, push half a tablespoon of butter into the fluffed flesh along with a pinch of salt and pepper.

Pile on all the toppings:

Top each potato with 2 tablespoons of sour cream, 25 g (¼ cup) of cheddar cheese, a generous amount of crumbled bacon, and a sprinkle of fresh chives. Serve right away while everything is hot and the cheese is starting to melt.

Pin This

These became my go to for Sunday night dinners during my first apartment, cheap but feeling like something special. My friends started showing up around potato time, bringing their own favorite toppings to add to the mix.

Making It Your Own

The beauty of loaded baked potatoes is how easily they adapt to whatever you are craving or have on hand. Sometimes I use broccoli and sharp cheddar, other times it is all about the jalapeños and pepper jack cheese.

Getting The Skin Right

Crispy skin is non negotiable for me, that is where half the satisfaction comes from. Rub the potatoes with a little oil and salt before baking if you want extra crispy, seasoned skin.

Planning Ahead

You can bake the potatoes a day ahead and reheat them, just add the toppings fresh at serving time for the best texture and temperature.

• Leftover baked potatoes reheat surprisingly well in the microwave, about 2 minutes should do it
• The bacon can be cooked ahead and stored in the refrigerator for up to 3 days
• Keep sour cream and cheese cold until the last moment so they do not melt too quickly

Pin This

There is something so honest about a loaded baked potato, simple food made special with a little attention and good toppings. Hope these become a regular in your kitchen too.

Recipe Questions & Answers

→ How do I get crispy potato skins?

Bake potatoes directly on the oven rack at 200°C (400°F) for 50-60 minutes. The dry heat circulating around the entire surface creates that perfect crisp texture.

→ Can I make these ahead of time?

Bake the potatoes completely and store them in the refrigerator for up to 3 days. Reheat in a 200°C oven for 15 minutes, then add toppings just before serving for best texture.

→ What cheese works best?

Sharp cheddar provides excellent flavor and melting properties. Monterey Jack offers a milder taste while Gruyère adds nutty depth. Avoid pre-shredded cheese as anti-caking agents prevent smooth melting.

→ How do I know when the potatoes are done?

Pierce with a fork—it should slide easily through the entire potato. The skin should feel crisp and make a hollow sound when tapped. Internal temperature reaches approximately 95°C (205°F) when fully cooked.

→ What vegetarian substitutions work well?

Replace bacon with smoked paprika for a similar smoky flavor, sautéed mushrooms for umami, or coconut bacon for texture. Crispy fried shallots also add excellent crunch and savory notes.

→ Should I wrap potatoes in foil?

Avoid foil wrapping as it steams the potatoes, resulting in soft skin rather than the desired crispy texture. Direct oven rack placement allows proper air circulation for optimal results.