Loaded Baked Potato (Printable)

Crispy-skinned potatoes loaded with butter, sour cream, cheese, bacon, and chives for ultimate comfort.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean

→ 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

# Directions:

01 - Preheat oven to 400°F.
02 - Pierce each potato several times with a fork. Place directly on oven rack and bake for 50–60 minutes until skins are crisp and flesh is tender when pierced.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble into pieces.
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 the potato flesh with a fork. Add ½ tablespoon butter and a pinch of salt and pepper to each potato.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup cheddar cheese, crumbled bacon, and a sprinkle of fresh chives.
07 - Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between that crackling skin and impossibly fluffy interior is pure comfort food magic
  • Every topping transforms each bite into something new, making it impossible to get bored
  • It feels fancy enough for guests but simple enough for a Tuesday night when you need a hug on a plate
02 -
  • I learned the hard way that skipping the fork piercing leads to potato explosions in your oven
  • Rubbing the skins with olive oil and coarse salt before baking creates restaurant level crispy skin
  • Letting the potatoes cool for just 5 minutes after baking makes them easier to handle without losing that crucial heat
03 -
  • Buying potatoes that are similar in size means they will finish cooking at the same time
  • Room temperature sour cream spreads better and does not cool down your potato as quickly
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