Loaded Baked Potato (Printable)

Fluffy baked potatoes topped with butter, sour cream, melted cheese, crispy bacon, and fresh chives.

# What You Need:

→ 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

# Directions:

01 - Preheat oven to 400°F.
02 - Pierce each potato a few times with a fork. Place directly on the oven rack and bake for 50-60 minutes, or until skins are crisp and potatoes are tender when pierced.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble.
04 - Remove potatoes from oven. Using a sharp knife, cut a lengthwise slit in the top of each potato and gently squeeze sides to open.
05 - Fluff potato flesh with a fork. Add ½ tablespoon butter and a pinch of salt and pepper to each.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup cheddar cheese, crumbled bacon, and a sprinkle of chives.
07 - Serve immediately while hot.

# Expert Advice:

01 -
  • Everything bakes on one rack while you prep toppings, making it deceptively simple for such impressive results
  • The combination of crispy skin, fluffy interior, and creamy toppings hits every texture craving
02 -
  • Skip wrapping potatoes in foil unless you want soft steamed skins instead of crispy ones
  • Letting potatoes rest 5 minutes after baking makes them easier to handle without burning your fingers
03 -
  • Rubbing potato skins with a little oil and coarse salt before baking creates restaurant style seasoned skins
  • Warming the sour cream slightly helps it melt beautifully into the hot potato flesh
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