Loaded Baked Potato (Printable)

Crispy baked potatoes loaded with butter, sour cream, melted cheese, bacon, and chives.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean

→ Toppings

02 - 2 tablespoons unsalted butter, room temperature
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 oven rack.
03 - Bake for 50-60 minutes until skins are crisp and flesh is tender when pierced.
04 - While potatoes bake, cook bacon in skillet over medium heat until crisp. Drain on paper towels and crumble.
05 - Remove potatoes from oven. Cut lengthwise slit in top of each potato and gently squeeze sides to open.
06 - Fluff potato flesh with fork. Add ½ tablespoon butter and pinch of salt and pepper to each potato.
07 - Top each potato with 2 tablespoons sour cream, ¼ cup cheddar cheese, crumbled bacon, and sprinkle of chives. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crispy skin and fluffy interior never gets old, plus you can pile on whatever toppings sound good
  • Everything comes together while the potatoes bake, making deceptively simple work of a dinner that feels special
02 -
  • Russet potatoes really are the best choice here because their high starch content creates that fluffy texture we want in a baked potato
  • The difference between a good baked potato and a great one is baking it directly on the oven rack rather than on a baking sheet
03 -
  • Wrap leftovers in foil and reheat in a 350°F oven for 15 minutes to restore that just baked texture
  • Try rubbing the skins with olive oil and coarse salt before baking for restaurant style results
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