Loaded Baked Potato

My college roommate showed me how to properly bake a potato during our first apartment adventure, insisting the oven rack method was the only way to get that perfect crispy skin. We ate them standing up in our tiny kitchen with paper towels, feeling like culinary geniuses over something so simple and deeply satisfying.

Last winter during a snowstorm, I made these for my family when we could not get to the grocery store. Everyone crowded around the toppings bar, mixing and matching until they created their perfect potato, proving that simple food brings people together in the best way.

Ingredients

• Large russet potatoes: Their high starch content creates that light fluffy interior we want
• Unsalted butter: Letting you control the sodium level while adding rich creaminess
• Sour cream: Brings a cool tangy contrast against the hot potato
• Shredded cheddar cheese: Sharp and bold enough to stand up to all the other flavors
• Bacon: The salty crunch that makes everything better
• Fresh chives: Mild onion flavor and bright pop of green color
• Salt and black pepper: Essential for bringing all the flavors together

Instructions

Get the oven ready:

Preheat to 200°C with the rack positioned in the middle

Prep the potatoes:

Pierce each one several times with a fork so steam can escape during baking

Bake them directly on the rack:

Cook for 50 to 60 minutes until the skins are super crispy and a fork slides easily through the center

Cook the bacon while waiting:

Fry it in a skillet over medium heat until perfectly crisp then drain on paper towels

Open the potatoes:

Cut a slit lengthwise across the top and gently squeeze the ends to fluff up the interior

Add the first layer:

Fluff the flesh with a fork then tuck half a tablespoon of butter into each potato

Pile on the toppings:

Spoon sour cream over the butter then shower with cheese bacon crumbles and fresh chives

Serve them hot:

Get them to the table right away so the cheese gets all melty and wonderful

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My dad now requests these whenever he visits, saying they remind him of roadside diners from his road trip days. There is something about loading up your own potato that makes dinner feel interactive and special.

Making Ahead

You can bake the potatoes up to two days in advance then just reheat them at 180°C for about 15 minutes. Store them unwrapped in the fridge so the skins stay crisp rather than getting soggy.

Topping Variations

Switch up the cheese blend with pepper jack for some heat or try smoked gouda for a deeper flavor profile. Broccoli and cheddar make a classic combination while chili beans turn this into a full meal situation.

Serving Ideas

These work perfectly alongside a simple green salad with vinaigrette or pair with grilled steak for a classic steakhouse dinner at home. I love setting up a toppings bar and letting everyone customize their own creation.

• Set out bowls of different toppings so guests can build their own
• Have extra sour cream on hand because people always want more
• Keep the baked potatoes warm in a low oven until serving time

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These loaded baked potatoes have become my go to for busy weeknights when I want something filling but do not have the energy for anything complicated. Simple food really is the best food.

Recipe FAQs

→ How do I get crispy potato skins?

Bake the potatoes directly on the oven rack at 200°C (400°F) for 50-60 minutes. This allows air to circulate around the entire potato, ensuring the skins become crisp while the flesh stays fluffy.

→ Can I make these vegetarian?

Yes, simply omit the bacon or substitute it with smoked paprika for a smoky flavor, or sautéed mushrooms for a savory, meaty texture.

→ What cheese works best?

Sharp cheddar is traditional and provides excellent flavor. Monterey Jack offers a milder taste with great meltability, while mozzarella creates a delicious, stretchy topping.

→ How long do leftovers keep?

Store leftover loaded potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 15-20 minutes to restore crispiness.

→ Can I prep components ahead?

Absolutely. Cook and crumble the bacon up to 2 days in advance. Shred cheese and chop chives the day before. The potatoes bake best fresh, but you can partially bake them and finish when ready to serve.