Loaded Baked Potato

My college roommate taught me the art of the loaded baked potato during our senior year finals week. Wed come home exhausted from the library, throw a few potatoes in the oven, and let them bake while we collapsed on the couch. The smell would eventually pull us back to the kitchen, where we would load them with whatever we had in the fridge. Those nights turned simple ingredients into something that felt like a real meal when we needed comfort most.

Last winter I made these for my family on a Sunday when nobody wanted to cook anything elaborate. My dad who usually turns his nose up at potatoes went back for seconds and actually asked when we could have them again. There is something about a steaming hot potato loaded with toppings that makes people slow down and enjoy their food.

Ingredients

• 4 large russet potatoes: These starchy potatoes bake up light and fluffy inside while developing that irresistible crispy skin we all love
• 2 tablespoons unsalted butter: Room temperature butter melts into the hot potato flesh creating creamy pockets throughout
• 120 g sour cream: Adds a cool tangy contrast that balances the rich toppings and cuts through the warmth
• 100 g shredded cheddar cheese: Sharp cheddar provides the perfect salty kick that melts beautifully over the hot potato
• 4 slices bacon: Crispy bacon brings smoky savory crunch that takes each bite to the next level
• 2 tablespoons chopped fresh chives: Fresh chives add a mild onion flavor and bright pop of green color
• Salt and freshly ground black pepper: Essential seasoning that enhances all the flavors and brings everything together

Instructions

Bake the potatoes to perfection:

Preheat your oven to 200°C and pierce each potato several times with a fork before placing them directly on the oven rack for 50 to 60 minutes until the skins are crisp and the potatoes yield easily when squeezed.

Crisp up the bacon:

Cook bacon in a skillet over medium heat until it reaches your desired crispiness then drain on paper towels and crumble into bite sized pieces.

Prepare each potato for loading:

Remove the baked potatoes from the oven and cut a lengthwise slit in the top of each one before gently squeezing the sides to open them up like a boat.

Create the fluffy base:

Use a fork to fluff up the potato flesh inside each skin then add half a tablespoon of butter and a pinch of salt and pepper to let it melt into the steaming potato.

Pile on the toppings:

Top each prepared potato with sour cream cheddar cheese crumbled bacon and fresh chives before serving them immediately while everything is hot and the cheese is melting.

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My youngest daughter now requests these for her birthday dinner every year instead of cake. She says the combination of hot potato cool sour cream and crispy bacon is better than any dessert and I honestly cannot argue with her logic.

Choosing the Right Potato

Russet potatoes are the gold standard for baking because their high starch content creates that fluffy interior texture we want. Avoid waxy potatoes like red or fingerling potatoes as they will never achieve the same light and airy consistency no matter how long you bake them.

Make Ahead Strategy

You can bake the potatoes up to two days in advance and store them wrapped in foil in the refrigerator. Reheat them in a 200°C oven for about 15 minutes before loading with toppings and they will taste just as good as freshly baked ones.

Customization Ideas

The beauty of loaded baked potatoes lies in how easily they adapt to whatever you have on hand or whatever your family prefers. Try swapping the cheddar for pepper jack to add some heat or use Greek yogurt instead of sour cream for a lighter protein boost.

• Vegetarians can replace bacon with smoked paprika or sautéed mushrooms for that umami depth
• Broccoli and cheddar make a classic combination that turns this into a complete vegetarian meal
• Leftover chili or pulled pork on top transforms this into an entirely different dinner experience

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Sometimes the simplest recipes are the ones that bring the most joy to the table. These loaded baked potatoes have become our go to comfort food for good reason.

Recipe FAQs

→ How do I make the potato skins extra crispy?

Bake the potatoes directly on the oven rack rather than on a baking sheet. This allows air to circulate all around the potato, creating that perfectly crispy skin. Rubbing the skins with a light coating of oil and salt before baking also enhances crispiness.

→ Can I prepare these loaded baked potatoes ahead of time?

You can bake the potatoes up to a day in advance and store them in the refrigerator. When ready to serve, reheat them in a 200°C oven for about 15 minutes, then add the fresh toppings. For the best texture, add the cold toppings like sour cream just before serving.

→ What type of potato works best for loaded baked potatoes?

Russet potatoes are ideal because their high starch content creates a fluffy, light interior when baked. Their thick skins also hold up well to loading with toppings. Yukon Gold potatoes make a good alternative with a creamier texture and thinner skin.

→ How can I make this dish vegetarian?

Simply omit the bacon or replace it with vegetarian alternatives. Smoked paprika adds a savory smoky flavor, while sautéed mushrooms provide a meaty texture. You can also use vegetarian bacon strips or coconut bacon for a similar crispy element.

→ What other toppings work well on loaded baked potatoes?

Broccoli and cheddar, chili and cheese, or pulled pork make hearty additions. Try caramelized onions, roasted garlic, jalapeños for heat, or even a fried egg on top. The possibilities are endless for customizing to your taste preferences.

→ How do I know when the baked potato is done?

The potato is ready when the skin feels crispy and a fork slides easily into the center with no resistance. You can also gently squeeze the sides—if it gives easily under pressure, it's done. This typically takes 50-60 minutes at 200°C for large russet potatoes.