Loaded Baked Potato (Printable)

Fluffy baked potatoes filled with butter, sour cream, cheese, bacon, and chives for a flavorful side or meal.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - ½ cup sour cream (120 grams)
04 - 1 cup shredded cheddar cheese (100 grams)
05 - 4 slices bacon
06 - 2 tablespoons chopped fresh chives
07 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Set oven temperature to 400°F (200°C).
02 - Pierce each potato several times with a fork, place directly on the oven rack, and bake for 50 to 60 minutes until skins are crisp and potatoes are tender when pierced.
03 - In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble once cooled.
04 - Remove baked potatoes from oven. Using a sharp knife, cut a lengthwise slit in the top of each and gently squeeze sides to open.
05 - Using a fork, fluff the interior of each potato. Add half a tablespoon of butter along with a pinch of salt and freshly ground black pepper.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese (approximately 25 grams), crumbled bacon, and a sprinkle of chopped fresh chives.
07 - Serve immediately while hot for optimal flavor and texture.

# Expert Tips:

01 -
  • It comes together in just over an hour and feels infinitely more impressive than the effort requires.
  • Completely customizable, so everyone at the table can build exactly what they want to eat.
  • The crispy bacon and melted cheese combination hits differently when it's still steaming hot from the oven.
02 -
  • Baking them directly on the rack instead of on a sheet makes the skins infinitely crispier, which is honestly the best part.
  • Don't pile the toppings on too early or they'll get cold, so add them right before serving or just before you sit down.
03 -
  • If you're making these for guests, bake the potatoes ahead and reheat them gently before adding toppings so you're not stressed at the last minute.
  • The secret is tasting as you season, because good salt and fresh pepper make the difference between good and unforgettable.
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