Loaded Baked Potato (Print view)

Crispy-skinned potatoes filled with classic toppings for the ultimate comfort dish.

# Ingredient List:

→ 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 Steps:

01 - Set oven to 400°F for baking the potatoes.
02 - Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50–60 minutes until skins are crisp and flesh is 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. Cut a lengthwise slit in the top of each potato with a sharp knife and gently squeeze the sides to open.
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 chives. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Its comfort food that feels like a warm hug on cold nights
  • The contrast between fluffy potato and crispy toppings is absolutely addictive
02 -
  • Skip the baking sheet and put potatoes right on the oven rack for the crispiest skin ever
  • Let the potatoes rest about 5 minutes before cutting so they are easier to handle
03 -
  • Rub the potato skins with olive oil and coarse salt before baking for extra crunch
  • Use freshly grated cheese instead of pre shredded for better melting
Go back