Gentle Simmer

Tag: twice baked potato

  • The Loaded Baked Potato That Steals the Show

    The Loaded Baked Potato That Steals the Show

    Let’s be honest: the toppings are why we’re here. A perfect loaded baked potato is a buttery, fluffy cloud cradled in a salty, crispy shell, then absolutely buried in cheese, bacon, and chives. It’s cheap, it’s easy, and it makes everyone happy.

    This recipe skips the fuss. You’ll get a potato with crispy skin, a tender inside, and a topping-to-potato ratio that respects your time and taste buds.

    Ingredients

    Serves 4.

    • 4 medium russet potatoes (the best for baking)
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1 cup shredded cheddar cheese
    • 6 slices cooked bacon, crumbled
    • ½ cup sour cream
    • ¼ cup chopped fresh chives or green onions
    • Optional: butter, black pepper, hot sauce

    Step-by-Step Instructions

    Step 1: Prep the Potatoes

    1. Preheat oven to 400°F (200°C).
    2. Scrub potatoes dry, then prick each one several times with a fork.
    3. Rub with olive oil and sprinkle with salt all over.

    Step 2: Bake Until Tender

    1. Place potatoes directly on the middle oven rack.
    2. Bake for 50–60 minutes, until a knife slides in easily with no resistance.

    Step 3: Fluff the Inside

    1. Cut a slit down the middle of each potato.
    2. Gently squeeze the ends toward the center to open it up.
    3. Use a fork to fluff the inside while adding a pat of butter if you’re feeling fancy.

    Step 4: Load It Up

    1. Pile on the cheddar cheese (it will melt instantly).
    2. Sprinkle with crumbled bacon and chives.
    3. Top with a generous dollop of sour cream.
    4. Finish with black pepper or hot sauce.

    Step 5: Serve Immediately

    1. These potatoes do not wait. Serve hot, with extra toppings on the side for the over-achievers at your table.

    Summary

    Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes

    Yield: 4 servings

    Difficulty: Easy

    Storage Notes

    Leftover Potatoes:

    Store baked (but unloaded) potatoes in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer to crisp the skin again.

    Do Not Store Fully Loaded:

    Soggy bacon and sad sour cream are not the vibe. Keep toppings separate and assemble fresh.

    Meal Prep Trick:

    Bake a batch of potatoes on Sunday. Refrigerate. During the week, just reheat and load in 5 minutes.