Loaded Baked Potato (Printable)

Fluffy baked potatoes topped with butter, sour cream, cheese, bacon and chives for a satisfying comfort dish.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean

→ 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 Make It:

01 - Set oven to 400°F for baking potatoes.
02 - Pierce each potato several times with a fork. Place directly on oven rack and bake 50 to 60 minutes until skins are crisp and potatoes feel tender when pierced.
03 - While potatoes bake, cook bacon in skillet over medium heat until crisp. Drain on paper towels and crumble into pieces.
04 - Remove potatoes from oven. Cut a lengthwise slit across top of each potato using a sharp knife. Gently squeeze sides to open the potato.
05 - Fluff potato flesh with a fork. Add ½ tablespoon butter plus 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 sprinkle with fresh chives.
07 - Serve immediately while hot for best flavor and texture.

# Expert Advice:

01 -
  • Everything tastes better loaded with cheese and bacon
  • A baked potato is basically an edible bowl waiting to be filled
  • The contrast between fluffy potato and crispy toppings is pure magic
02 -
  • Wrapping potatoes in foil will steam them instead of baking them so skip it
  • The potatoes are done when a skewer slides through with zero resistance
  • Let them cool just enough to handle or you'll burn your fingers trying to load them
03 -
  • Rub the potato skins with olive oil and coarse salt before baking for extra crispy skin
  • Warm the sour cream slightly so it melts into the hot potato instead of cooling it down
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