Loaded Baked Potato

My college roommate Sarah introduced me to properly loaded baked potatoes during finals week when we both needed something cheap, filling, and comforting. Wed stay up late studying with these foil wrapped bundles from the oven, piling on whatever toppings we could scrounge from the back of the fridge. The way the butter melts into the steaming potato flesh still takes me back to that tiny kitchen with the perpetually squeaky cabinet door.

Last winter, my dad came over to watch the game and I made these instead of our usual takeout. He went quiet after the first bite, looked at me with genuine surprise, and asked why wed ever bother with restaurant versions again. Now they are his absolute request for every gathering, and he has started experimenting with his own topping combinations.

Ingredients

• Russet potatoes: Their high starch content creates that irresistible fluffiness inside while still holding shape
• Unsalted butter: Starting with unsalted lets you control the seasoning, and room temperature butter melts more evenly into hot potatoes
• Sour cream: Full fat adds the best tangy creaminess that cuts through the rich cheese and salty bacon
• Sharp cheddar cheese: Shred it yourself from a block for better melting, and the sharp variety stands up to all the other bold flavors
• Bacon: Cook it until extra crispy so it stays crunchy even under the warm toppings
• Fresh chives: Their mild onion flavor brightens everything and adds a beautiful pop of green against the golden cheese
• Salt and pepper: Season each layer, the potato itself, then again after toppings, for depth of flavor

Instructions

Get the oven going:

Preheat to 200°C and position your rack in the middle for even heat distribution

Prep the potatoes:

Give each russet a thorough scrub under running water, then pierce deeply with a fork about 6-8 times per potato to let steam escape during baking

Bake until perfect:

Place potatoes directly on the oven rack and bake for 50-60 minutes until the skins are crispy and a fork slides easily through the center

Crisp the bacon:

While potatoes bake, cook bacon in a skillet over medium heat until very crisp, then drain on paper towels and crumble into small pieces

Open them up:

Carefully remove hot potatoes, make a lengthwise slit in each, and gently squeeze the ends to create that classic opened boat shape

Fluff and season:

Use a fork to lightly mash the interior, then add half tablespoon butter and a pinch of salt and pepper to each potato

Pile on the goods:

Top each potato with sour cream, cheddar, the crumbled bacon, and finish with fresh chives while everything is still steaming hot

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My niece declared these the best birthday dinner ever, which was a humbling moment for someone who spent hours cooking complex meals before that. Sometimes the simplest dishes prepared with care create the most lasting memories around the table.

Making Ahead

You can bake the potatoes completely up to a day ahead, then rewrap in foil and reheat at 180°C until warmed through. Keep all toppings prepped separately in the fridge so assembly takes just minutes before serving.

Topping Variations

Beyond the classic combo, try broccoli and sharp cheddar with a drizzle of hot sauce, or chili and extra cheese for a heartier version. My vegetarian friends love sautéed mushrooms, spinach, and goat cheese as an alternative to bacon.

Serving Suggestions

These work as a side alongside grilled steaks or roast chicken, but they are substantial enough to be the main event with a simple green salad. Set up a toppings bar and let everyone customize their own creation.

• Rinse potatoes well and pat completely dry before baking for the crispiest skin
• Use the coarse side of a box grater to shred cheese quickly and evenly
• Have all toppings ready before the potatoes come out so everything melts together

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There is something deeply satisfying about breaking through that crispy skin into the steaming, buttery fluffy interior beneath all those toppings. Pure comfort on a plate.

Frequently Asked Questions

→ 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 circulates around the entire potato, creating that perfectly crisp skin while keeping the inside fluffy.

→ Can I make these ahead of time?

You can bake the potatoes up to a day in advance. Reheat in a 200°C oven for 15 minutes, then add toppings just before serving. For best results, serve immediately while hot.

→ What other toppings work well?

Try shredded Monterey Jack, broccoli and cheddar, chili and cheese, or sautéed mushrooms with Swiss. Vegetarians can use smoked paprika or tempeh bacon instead of pork bacon.

→ Do I need to wrap potatoes in foil?

No, baking without foil creates crispy skins. Foil steams the potatoes, resulting in softer skin. Place them directly on the oven rack for best texture.

→ How do I know when potatoes are done?

Pierce with a fork - it should slide easily through the entire potato with no resistance. The skin should be crisp and slightly wrinkled. Usually takes 50-60 minutes depending on size.