Loaded Baked Potato

Theres something deeply satisfying about a potato fresh from the oven, with skin thats crisp enough to make that hollow sound when you tap it. I learned this from my grandmother, who would test every potato like it was a musical instrument before serving.

Last winter, during that snowstorm that kept us inside for three days straight, I made these for my roommates. We stood around the oven watching them bake, and suddenly that little apartment felt like the coziest restaurant in town. Those potatoes carried us through the entire weekend, and now my roommates still text me whenever they smell bacon cooking.

Ingredients

• 4 large russet potatoes, scrubbed: The high starch content in russets creates that fluffy cloud like interior we are after
• 2 tablespoons unsalted butter: Letting it melt into the hot potato first means every forkful gets that rich treatment
• 120 g (½ cup) sour cream: The cool tang cuts through all that richness and brings everything together
• 100 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that punch of flavor mild varieties just cannot match
• 4 slices bacon: The smoky crunch is non negotiable here, and cooking it until extra crisp prevents it from becoming soggy
• 2 tablespoons chopped fresh chives: Their mild onion flavor and bright pop of color make the whole plate feel complete
• Salt and freshly ground black pepper: Seasoning at multiple layers keeps each bite interesting

Instructions

Get your oven ready and preheat to 200°C (400°F):

This temperature gives you that perfect skin while cooking the potato through evenly

Pierce each potato a few times with a fork:

Place them directly on the oven rack and bake for 50 to 60 minutes, until the skins are crisp and they give easily when squeezed

Crisp up your bacon while the potatoes bake:

Cook it in a skillet over medium heat until it has that satisfying crunch, then drain on paper towels and crumble into bite sized pieces

Open those potatoes with care:

Cut a lengthwise slit in each one and gently squeeze the sides to create that perfect opening for toppings

Fluff and season first:

Use a fork to mash up the inside, then add half a tablespoon of butter and a pinch of salt and pepper to each potato

Pile on the toppings:

Spoon 2 tablespoons of sour cream, a quarter cup of cheese, bacon, and chives onto each potato while they are still hot enough to melt everything together

Get them to the table fast:

These are best served immediately while the cheese is still gooey and that first bite feels like magic

Save

My partner claims these saved our relationship during our first year together. I came home from a terrible day at work to find these waiting on the counter, and suddenly everything seemed manageable. Now they are what we make for each other when the other person needs reminding they are loved.

Making Ahead Like A Pro

You can bake the potatoes completely the day before and store them wrapped in foil. When you are ready to serve, just reheat them in a 400°F oven for about 15 minutes until hot, then add your toppings. I keep cooked bacon in the freezer for exactly these moments.

Vegetarian Magic

Smoked paprika sprinkled over the sour cream gives you that smoky depth without any meat. Sautéed mushrooms with a splash of balsamic vinegar have also become a favorite in our house, especially in autumn when everything benefits from something earthy.

The Perfect Pairings

A crisp green salad with an acidic vinaigrette cuts through all that richness beautifully. In the summer, I grill corn on the cob alongside the potatoes and call it dinner.

• Grilled steak turns these into the kind of meal that makes you cancel plans to stay home
• A simple roasted chicken breast feels complete when served alongside a loaded potato
• On nights when cooking feels like too much, a fried egg on top makes it breakfast for dinner

Save

Some meals are just food, but this one somehow feels like a warm blanket for your soul. Hope it brings you the same comfort it has brought our kitchen table all these years.

Recipe FAQs

→ How do I make the potatoes extra fluffy inside?

Pierce the skins well before baking and cook until completely tender. After baking fluff the flesh with a fork to create steam pockets that become incredibly fluffy when topped with butter and sour cream.

→ Can I prepare these ahead of time?

Bake the potatoes in advance and reheat before serving. Keep toppings separate and add just before serving to maintain texture. The bacon can be cooked ahead and stored in the refrigerator.

→ What's the best way to get crispy potato skins?

Bake directly on the oven rack at 200°C 400°F for about an hour. The hot air circulates around the entire potato creating that signature crisp skin while keeping the inside fluffy.

→ Are there vegetarian alternatives to bacon?

Yes try smoked paprika sautéed mushrooms or coconut bacon for a smoky flavor without meat. These options maintain the savory element while making the dish vegetarian-friendly.

→ What other cheeses work well?

Monterey Jack mozzarella pepper jack or a Mexican blend all melt beautifully. Each brings a slightly different flavor profile from mild to spicy while maintaining that perfect melted consistency.

→ How can I tell when the potatoes are done?

Pierce with a fork it should slide through easily with no resistance. The skin should feel crisp and slightly papery. If there's any hardness give them more time in the oven.