Description
Loaded Baked Potato delivers pure comfort straight from your kitchen, packed with crispy bacon, melted cheese, and all the toppings that make your taste buds dance. Creamy potatoes become a hearty meal that brings warmth and satisfaction to your dinner table in just minutes.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup cooked bacon crumbles
- 4 tablespoons butter
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped green onions
Optional Gourmet Toppings:
- ½ cup shredded chicken tossed in buffalo sauce
- 1 sliced avocado
- ½ cup crispy shredded hashbrowns
Instructions
- Heat the oven to 425F. Grab 4 large russet potatoes and thoroughly wash them under cool water.
- Pierce each potato 4-5 times with a fork. Pat the potatoes completely dry with a clean kitchen towel.
- Drizzle 2 tablespoons olive oil over the potatoes. Sprinkle 1 teaspoon salt and ½ teaspoon black pepper evenly across their surfaces.
- Place potatoes directly on the center oven rack. Bake for 50-60 minutes until your fork slides into the potato with zero resistance.
- Remove potatoes from the oven. Let them rest for 5 minutes to slightly cool and become easier to handle.
- Slice each potato lengthwise down the center using a sharp knife. Gently push the ends toward the center to create a fluffy interior.
- Drop 1 tablespoon butter into each potato’s center. Allow the butter to melt completely across the hot potato flesh.
- Sprinkle ¼ cup shredded cheddar cheese over the melted butter. The residual heat will help the cheese become wonderfully gooey.
- Add 2 tablespoons sour cream on top of the cheese. Spread it gently across the potato’s surface.
- Distribute 2 tablespoons bacon crumbles across each potato. Garnish with 1 tablespoon chopped green onions for extra flavor.
- Optional: Top with 2 tablespoons shredded buffalo chicken or 2-3 sliced avocado pieces for additional excitement.
Notes
- Poke plenty of holes in the potato skin to prevent steam buildup and potential potato explosions during baking.
- Use russet potatoes for the crispiest skin and fluffiest interior – their high starch content makes them perfect for loaded baked potatoes.
- Let the potatoes rest for 5-10 minutes after baking to help steam escape and make the interior extra fluffy and light.
- For a lighter version, swap bacon for turkey bacon, use Greek yogurt instead of sour cream, and add extra green onions for flavor without added calories.
- Prep Time: 10 minutes
- Cook Time: 45 minutes - 1 hour
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg