Loaded Baked Potato

My dad used to make these on rainy Sunday afternoons when we needed something to warm us from the inside out. The whole house would smell like baked potato skins and bacon, and wed crowd into the kitchen waiting for that first crispy bite. Now whenever I make them, I'm transported back to those cozy weekends.

Last winter I made a batch for my roommates during a snow day. We stood around the kitchen island, forks in hand, arguing over who got the extra bacon pieces. Those potatoes disappeared faster than anything I've ever cooked.

Ingredients

• Russet potatoes: Their high starch content creates that fluffiest interior we're all chasing
• Unsalted butter: Lets you control the salt level since the bacon and cheese bring plenty of seasoning
• Sour cream: Adds that cool tangy element that cuts through all the richness
• Cheddar cheese: Sharp cheddar gives you the best flavor punch but any shredded cheese works beautifully
• Bacon: The crispy saltiness is nonnegotiable here cook it until it shatters under your fork
• Fresh chives: Their mild onion flavor brightens everything without overpowering
• Salt and pepper: Simple seasonings that tie all the toppings together

Instructions

Get the oven hot:

Preheat to 200°C 400°F because high heat creates that perfectly crispy skin

Prep the potatoes:

Pierce each potato several times with a fork so steam can escape while baking

Bake until perfect:

Place potatoes directly on the oven rack for 5060 minutes until skins are crisp and they yield easily when squeezed

Cook the bacon:

Fry slices in a skillet over medium heat until crisp then drain and crumble into bite sized pieces

Open them up:

Cut a lengthwise slit in each hot potato and gently squeeze the sides to create that classic opened boat shape

Start the loading:

Fluff the insides with a fork then add half a tablespoon of butter and seasoning into each potato

Pile on the goodness:

Top each with sour cream cheese bacon and chives then serve immediately while everything is melty and hot

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My friend Sarah claimed she didnt like baked potatoes until I made these for her. Now she requests them every time she comes over for dinner.

Making It Your Own

Try swapping the cheddar for pepper jack if you want some heat or go with gruyere for something nutty and sophisticated. Broccoli and cauliflower florets steamed and tossed in make it feel almost like a complete meal.

The Vegetarian Version

Skip the bacon and you still get something incredibly satisfying. I like adding sautéed mushrooms with garlic or a dusting of smoked paprika for that smoky depth without meat.

Serving Ideas

These work as a side alongside a steak or can absolutely stand alone as a main dish. I've served them with everything from roast chicken to chili and they never disappoint.

• A simple green salad with bright vinaigrette balances all the richness
• Set out extra toppings so everyone can customize their own
• Leftovers reheat surprisingly well in the air fryer

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There's something so satisfying about a meal that lets you build it exactly how you want it. Hope these become your go to comfort food too.

Recipe Q&A

→ What type of potato works best?

Russet potatoes are ideal because their high starch content creates a fluffy interior when baked, while their thick skins become crisp and hold the toppings well.

→ How do I know when the potatoes are done?

Pierce the potato with a fork—if it slides through easily with no resistance, the potato is tender and ready to be loaded.

→ Can I make these ahead of time?

Bake the potatoes in advance and reheat before serving. Add the toppings just before eating so the cheese melts properly and the bacon stays crispy.

→ What vegetarian substitutions work well?

Sautéed mushrooms, smoked paprika, or vegetarian bacon bits provide savory depth. Extra cheese or a dollop of guacamole also works beautifully.

→ How can I make the skins extra crispy?

Rub the potato skins with oil and coarse salt before baking, or increase the oven temperature slightly during the last 5–10 minutes.