Loaded Baked Potato (Printer-Friendly)

Fluffy baked potatoes loaded with butter, cheese, bacon, sour cream and chives for ultimate comfort food satisfaction.

# 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

# How To Make It:

01 - Set oven to 400°F for baking the potatoes.
02 - Pierce each potato several times with a fork. Place directly on oven rack.
03 - Bake for 50–60 minutes until skins are crisp and potatoes feel tender when pierced.
04 - While potatoes bake, cook bacon in skillet over medium heat until crisp. Drain on paper towels and crumble.
05 - Remove potatoes from oven. Cut a lengthwise slit in top of each potato and gently squeeze sides to open.
06 - Fluff potato flesh with fork. Add ½ tablespoon butter and pinch of salt and pepper to each potato.
07 - Top each potato with 2 tablespoons sour cream, ¼ cup cheddar cheese, crumbled bacon, and sprinkle of chives. Serve immediately.

# Expert Advice:

01 -
  • Transforms humble ingredients into something that feels like a proper meal without requiring any actual cooking skills
  • The contrast between that shattering crispy skin and the cloudlike interior never gets old, no matter how many times you make it
02 -
  • Rubbing the skins with oil and salt before baking is the difference between edible skin and the kind that makes you want to eat the whole thing
  • Letting the potatoes rest for five minutes after baking makes them easier to handle without burning your fingers immediately
03 -
  • Choose potatoes that are similar in size so they finish baking at the same time
  • Wrapping them in foil steams the skins instead of crisping them, so skip it entirely
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