Loaded Baked Potato (Printable)

Crispy-skinned potatoes loaded with butter, cheese, bacon, and creamy toppings for the ultimate comfort side dish.

# What You'll 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

# How to Make It:

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 Tips:

01 -
  • The contrast between crispy skin and fluffy interior creates the perfect texture experience
  • Each potato becomes a complete meal that satisfies every craving in one bite
02 -
  • Skip the foil when baking because the potatoes need direct heat to develop that crispy skin we love
  • Let the potatoes rest for about 5 minutes after baking so they are easier to handle and slice open
03 -
  • Rub the potato skins with olive oil and coarse salt before baking for extra crispy flavorful skin
  • Warm your sour cream slightly so it melts into the hot potato instead of cooling it down too quickly
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