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
- Preheat oven to 400°F (200°C). Wash and dry potatoes.
- Poke each potato several times with a fork.
- Rub with olive oil and salt.
Step 2: Bake
- Place potatoes directly on oven rack or on a baking sheet.
- Bake for 50-60 minutes until tender when pierced with a fork.
Step 3: Fluff
- Slice open each potato. Gently fluff the inside with a fork.
Step 4: Load & Serve
- Top with butter, sour cream, cheddar, bacon, and chives.
- 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.
