Loaded Baked Potato (Printable)

Crispy-skinned potatoes filled with butter, sour cream, cheese, bacon and chives for ultimate comfort food satisfaction.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - 1/2 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 - Set oven to 400°F for baking.
02 - Pierce each potato several times with a fork. Place directly on 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. Using a sharp knife, cut a lengthwise slit in the top of each potato and gently squeeze sides to create an opening.
05 - Fluff the potato flesh with a fork. Add 1/2 tablespoon butter and a pinch of salt and pepper to each potato.
06 - Top each potato with 2 tablespoons sour cream, 1/4 cup cheddar cheese, crumbled bacon, and a sprinkle of fresh chives.
07 - Serve immediately while hot.

# Expert Tips:

01 -
  • The contrast between that cloudlike interior and the salty crunchy topping creates pure comfort in every bite
  • You can prep most toppings ahead and have dinner ready in minutes after the potatoes bake
  • It transforms a humble potato into something that feels indulgent without breaking the bank
02 -
  • Skip wrapping the potatoes in foil because you need that direct heat for crispy skin
  • The potatoes are done when a skewer slides through the center with no resistance
  • Let them cool just 2 to 3 minutes before handling or they will burn your fingers
03 -
  • Rub the potato skins with olive oil and coarse salt before baking for extra crispy seasoned skin
  • Use room temperature ingredients for toppings so they melt quickly into the hot potato
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