Loaded Baked Potato

Saturday nights growing up meant baked potatoes and bad movies. My dad had this ritual of rubbing the skins with olive oil and coarse salt until they were practically glistening, and the whole house would smell like earthy comfort. Those crispy skins were my favorite part, more precious than the fluffy inside. I still catch myself rubbing potato skins with the same careful attention he did, wondering if he learned it from his mother or just figured it out on some Tuesday night decades ago.

Last winter during that endless stretch of gray weekends, my friend Sarah came over defeated from another job interview. I threw four potatoes in the oven and fried up way too much bacon, and we sat on the kitchen floor eating them straight from the baking sheets. She said it was the first time she'd felt relaxed in weeks, and honestly, that butter melting into hot potato flesh might have been the most healing thing in the room.

Ingredients

• 4 large russet potatoes: These starch powerhouses bake up fluffy and light, with skins that crisp into something almost like crackling
• 2 tablespoons unsalted butter: Let it soften slightly so it melts into the hot potato flesh instead of sitting in an unmoving pool
• 120 g sour cream: The cool tang against the hot potato is nonnegotiable, and full fat makes everything silkier
• 100 g shredded cheddar cheese: Sharp cheddar cuts through all that richness, though grate it yourself since pre shredded cheese resists melting
• 4 slices bacon: Cook it until it's practically shattered because soft bacon on a baked potato is just sad
• 2 tablespoons chopped fresh chives: Their mild onion bite and bright green color make everything feel intentional
• Salt and freshly ground black pepper: Season each layer as you build it, not just at the end

Instructions

Get your oven properly hot:

Preheat to 200°C and move that rack to dead center because uneven heat makes for uneven baking

Give those potatoes some breathing room:

Pierce each one several times with a fork so steam can escape, then place them directly on the oven rack instead of a baking sheet

Make your kitchen smell like bacon:

Cook bacon in a skillet over medium heat until the fat renders and it curls into crispy ribbons, then drain on paper towels

Check for doneness like your grandmother would:

The potatoes are ready when a skewer slides through with zero resistance and the skins sound hollow when tapped

Open them up gently:

Cut a lengthwise slit across the top and squeeze the ends toward each other until the potato flesh billows up

Build the foundation:

Fluff the insides with a fork and tuck half a tablespoon butter into each steaming potato along with salt and pepper

Pile on the good stuff:

Top each potato with sour cream, a generous handful of cheddar, those bacon crumbles, and finish with fresh chives

Save

These became my actual dinner during that first apartment I rented, standing at the counter eating them while watching whatever was streaming. Something about loading them up with whatever I had in the fridge made me feel like I was adulting correctly, even on the weeks when adulting felt mostly impossible.

Making Them Your Own

The classic topping combination exists for a reason, but half the fun is discovering what else works. Broccoli and sharp cheddar turn them into an actual meal, and chili on top with some shredded cheese is basically a meal in itself.

Timing Is Everything

The bacon needs to be cooked and the cheese grated before the potatoes come out of the oven, because they are best eaten immediately. Everything should be ready to assemble the moment that timer goes off.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through all that richness, though grilled steak alongside makes it feel like restaurant food. Set out extra toppings and let everyone build their own.

• Keep sour cream cold until serving so it creates that perfect temperature contrast
• Offer hot sauce for anyone who wants to cut through the dairy
• Leftover potatoes actually reheat surprisingly well in the oven

Save

Sometimes the most satisfying food is just a really well baked potato with too many toppings. I hope these bring you the same quiet comfort they've brought me over the years.

Recipe FAQs

→ How do I get crispy potato skins?

Bake potatoes directly on the oven rack at 200°C (400°F) for 50-60 minutes. The hot air circulates around the entire potato, creating that perfectly crispy skin while keeping the inside fluffy and tender.

→ Can I make these ahead of time?

You can bake the potatoes up to a day in advance. Store them in the refrigerator, then reheat in a 200°C oven for 15-20 minutes before adding toppings. Add the butter, cheese, bacon, and other toppings just before serving for best results.

→ What other toppings work well?

Beyond the classic toppings, try adding shredded Monterey Jack or mozzarella cheese, diced green onions, jalapeños for heat, or a dollop of guacamole. Broccoli, diced ham, or caramelized onions also make excellent additions.

→ Why do I need to pierce the potatoes before baking?

Piercing the potatoes with a fork allows steam to escape during baking. Without these small holes, steam can build up inside and cause the potatoes to burst open in the oven, creating a mess and uneven cooking.

→ How do I know when the potatoes are fully cooked?

Insert a fork or skewer into the center of each potato. It should slide in easily with no resistance. The skin should feel crisp and make a hollow sound when tapped, and the internal temperature should reach about 98°C (210°F).

→ Can I cook these in the microwave instead?

While possible, microwave-baked potatoes won't develop the same crispy skin. If short on time, microwave for 10-12 minutes, then finish in a hot oven for 10-15 minutes to achieve both fluffy texture and crisp exterior.