Loaded Baked Potatoes (Fluffy, Buttery & Fully Stacked)

Loaded baked potatoes are pure joy. Fluffy inside. Crispy skin. Piled high with butter, sour cream, melty cheese, crispy bacon, and fresh chives.

One hour (mostly hands-off). Make it a side or the main event.

Ingredients

Serves 4.

• 4 large russet potatoes
• 1 tbsp olive oil
• 1 tsp salt

Toppings:

• 4 tbsp butter
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 4 strips bacon, cooked and crumbled
• ¼ cup fresh chives or green onions, chopped
• Salt and pepper

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 400°F (200°C). Wash and dry potatoes.
2. Poke each potato several times with a fork.
3. Rub with olive oil and salt.

Step 2: Bake

1. Place potatoes directly on oven rack or on a baking sheet.
2. Bake for 50-60 minutes until tender when pierced with a fork.

Step 3: Fluff

1. Slice open each potato. Gently fluff the inside with a fork.

Step 4: Load & Serve

1. Top with butter, sour cream, cheddar, bacon, and chives.
2. Season with salt and pepper. Serve hot.

Summary

Prep Time: 5 minutes | Cook Time: 50-60 minutes | Total Time: 55-65 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Store baked potatoes in fridge for 4 days. Reheat in oven at 350°F for 15-20 minutes. Freeze baked potatoes (without toppings) for 2 months. Add fresh toppings when serving.