Loaded Baked Potato (Printable Version)

Fluffy baked potatoes with butter, sour cream, cheese, bacon, and fresh chives for a flavorful meal.

# List of Ingredients:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ 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 Steps:

01 - Set the oven temperature to 400°F (200°C).
02 - Pierce each potato several times with a fork. Place them directly on the oven rack.
03 - Bake potatoes for 50 to 60 minutes until skins are crisp and the flesh is tender when pierced.
04 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels, then crumble.
05 - Remove baked potatoes from oven. Using a sharp knife, cut a lengthwise slit on top and gently squeeze sides to open. Fluff the interior with a fork.
06 - Add ½ tablespoon unsalted butter to each potato along with a pinch of salt and freshly ground black pepper.
07 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese, crumbled bacon, and a sprinkle of chopped chives.
08 - Serve immediately while hot for optimal flavor and texture.

# Expert Suggestions:

01 -
  • It's the rare dish where crispy bacon, creamy sour cream, and melted cheese all somehow belong together without apology.
  • You can have dinner on the table in just over an hour, and everyone at your table will feel like you fussed over them.
  • It transforms into either a side dish or a standalone meal depending on your mood and what's in your fridge.
02 -
  • Don't skip piercing the potatoes with a fork—I learned this the loud way when one practically exploded in my oven.
  • Add the toppings while the potato is still hot so the cheese actually melts instead of just sitting on top like decoration.
03 -
  • Bake your potatoes on a rack instead of a baking sheet—the heat circulates underneath and creates an impossibly crispy skin.
  • Invest thirty seconds in a proper squeeze once your potatoes are done baking; it fluffs the interior and creates little pockets for toppings to settle into.
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