Loaded Baked Potato

There is something deeply satisfying about a baked potato that has been transformed into a meal itself. I discovered this during college when money was tight but hunger was endless. A simple potato could become something spectacular with the right toppings and a little patience. These loaded potatoes became my go to dinner after late night study sessions. Now they are a family favorite that never fails to disappear from the table.

Last winter my neighbor came over during a snowstorm and we made these together while watching old movies. The smell of baking potatoes and frying bacon filled the entire house. She admitted she had never made a loaded potato from scratch before. Watching her face light up when she took that first bite was unforgettable. Now she texts me every time she makes them for her own family.

Ingredients

• 4 large russet potatoes: These starchy potatoes bake up fluffy and absorb flavors beautifully while developing that irresistible crispy skin we all love
• 2 tablespoons unsalted butter: Room temperature butter melts into the hot fluffed potato creating pockets of creamy richness throughout
• 120 g sour cream: The cool tanginess cuts through the rich toppings and adds a luxurious texture
• 100 g shredded cheddar cheese: Sharp cheddar provides the perfect savory punch that holds everything together
• 4 slices bacon: Crispy bacon adds smoky saltiness and that irresistible crunch in every bite
• 2 tablespoons chopped fresh chives: Fresh chives bring a mild onion flavor and bright pop of green color
• Salt and freshly ground black pepper: Essential seasoning that enhances all the other flavors

Instructions

Get your oven going:

Preheat your oven to 200°C so it is ready when your potatoes are prepped

Prep those potatoes:

Pierce each potato several times with a fork to let steam escape then place them directly on the oven rack

Bake to perfection:

Let them bake for 50 to 60 minutes until the skins are crisp and potatoes yield easily when pierced

Crisp up your bacon:

While potatoes bake cook bacon in a skillet over medium heat until perfectly crisp then drain and crumble

Open them up:

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

Fluff and season:

Use a fork to fluff the potato flesh then add half a tablespoon butter plus salt and pepper to each

Load them up:

Top each potato with sour cream cheddar cheese bacon crumbles and a generous sprinkle of fresh chives

Serve hot:

Get these to the table immediately while the cheese is melty and everything is at its best

Save Pin

My daughter now requests these for her birthday dinner every year instead of cake. There is something wonderful about watching everyone customize their own potato at the table. It turns dinner into an interactive experience that brings people together. The empty plates always tell me I made the right choice.

Making Ahead

You can bake the potatoes up to a day in advance and store them wrapped in foil. Reheat in a 350°F oven for 15 minutes before loading with toppings. Keep all your toppings prepped and ready in separate containers. This makes assembly quick and easy when you are ready to serve.

Topping Variations

Do not be afraid to switch up the toppings based on what you have on hand. Broccoli and cheddar make a classic combination while chili and cheese turn these into a full meal. Try different cheeses like pepper jack for some heat or gouda for smoky depth.

Serving Suggestions

These loaded potatoes work perfectly alongside a crisp green salad with vinaigrette. Pair with grilled steak or roasted chicken for a complete hearty meal. They also shine as the main event with a side of steamed vegetables.

• Set up a topping bar and let guests build their own
• Keep extra sour cream handy for those who love extra
• Serve immediately for the best melting cheese experience

Save Pin

There is comfort in simplicity and these loaded potatoes prove that every time. Enjoy making them your own.

Recipe Help & FAQs

→ How do I know when the potatoes are done baking?

Pierce the potato with a fork - it should slide easily into the center with no resistance. The skin should feel crisp and slightly wrinkled, typically after 50-60 minutes at 200°C.

→ Can I make these ahead of time?

Bake the potatoes completely and store them in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes, then add fresh toppings before serving.

→ What's the best potato variety to use?

Russet potatoes are ideal because their high starch content creates that fluffy texture inside. Their thick skin also crisps up beautifully in the oven.

→ How can I make this vegetarian?

Simply omit the bacon or substitute it with smoked paprika, sautéed mushrooms, or vegetarian bacon bits. The rest of the toppings are naturally vegetarian-friendly.

→ What other toppings work well?

Try broccoli and cheddar, jalapeños and pepper jack, chili and scallions, or spinach and feta. The possibilities are endless for customizing to your taste.

→ Do I need to wrap the potatoes in foil?

No, baking them directly on the oven rack creates the crispiest skin. Foil creates a steamed effect, resulting in softer skin rather than the desired crispy texture.