Loaded Baked Potato

There's something about a loaded baked potato that stops a busy weeknight in its tracks. My kitchen fills with that unmistakable earthy potato smell mixed with bacon grease, and suddenly everyone drifts toward the counter. It's the kind of dish that doesn't need much—just a hot oven and about an hour—but it feels like you've cooked something substantial.

I learned to make these properly when my friend's family served them during a casual dinner, and I realized I'd been microwaving my potatoes like some kind of kitchen shortcut enthusiast. Watching them come out of the oven with those crispy, papery skins changed everything for me—it's the difference between a meal and a moment.

Ingredients

• 4 large russet potatoes, scrubbed: Russets have the starch and texture that bakes into fluffy insides; don't skip scrubbing the skins since you want them crispy and clean.
• 2 tablespoons unsalted butter: Unsalted lets you control the salt, and butter melts right into the hot potato flesh in the most satisfying way.
• 120 g (½ cup) sour cream: The tang cuts through richness and keeps everything from feeling one-note.
• 100 g (1 cup) shredded cheddar cheese: Pre-shredded works fine, but freshly shredded melts more evenly if you have the time.
• 4 slices bacon: Cook it until crispy so it doesn't go soft in the steam from the hot potato.
• 2 tablespoons chopped fresh chives: A small thing, but that onion brightness wakes up all the rich toppings.
• Salt and freshly ground black pepper, to taste: Go easy at first—the bacon, cheese, and sour cream already bring salt.

Instructions

Get your oven ready and prep the potatoes:

Preheat to 200°C (400°F). Scrub those potatoes under cold water and poke each one several times with a fork so steam can escape.

Bake until the skins crack and crackle:

Place potatoes directly on the oven rack and let them go for 50 to 60 minutes until the skin is papery and crisp. When you press one with a fork, it should yield immediately.

Make the bacon happen:

While potatoes are going, get a skillet medium-hot and lay out those bacon slices. Let them cook until they're genuinely crispy, not just cooked, then drain and crumble.

Open the potatoes with care:

Once they're out of the oven (watch those hands), use a sharp knife to cut a lengthwise slit down the center of each one. Gently squeeze the sides to puff it open.

Fluff and add the butter:

Using a fork, break up the insides so they're light and fluffy, then nestle about ½ tablespoon of butter into each one with a small pinch of salt and pepper.

Build your loaded masterpiece:

Top each potato with about 2 tablespoons of sour cream, a quarter cup of cheese, the crumbled bacon, and a generous sprinkle of chives.

Serve immediately:

Eat them while they're hot and the cheese is still melting into the potato flesh.

Save

There was an afternoon when my nephew asked to help cook, and I let him fluff the potatoes and sprinkle the chives while I watched. He was so focused, wanting to do it exactly right, and when he took that first bite with butter still melting, he looked up and said, 'This is fancy.' It's funny what sticks with you.

Timing and Temperature Matter

The oven temperature of 200°C (400°F) is specific because it gets the outside crispy without overcooking the inside. If your oven runs hot or cold, the potato might be done earlier or take longer, so check at 50 minutes by piercing with a fork—it should slide through like butter. Undercooked potatoes are mealy and disappointing, but overcooked ones become dense, so hit that window right.

Playing with Toppings

The beauty of a loaded potato is that you can shift the toppings based on what you have or what you're craving. Monterey Jack cheese is slightly milder and creamier than cheddar if you want something less sharp, and mozzarella turns especially gooey. For vegetarians, smoked paprika sprinkled on the butter gives a bacon-like flavor, or sautéed mushrooms with garlic add earthiness and substance. Even a fried egg on top turns this into breakfast.

Serving and Pairing Ideas

These work as a side dish next to grilled steak or roasted chicken, or you can build a whole meal around them by adding a crisp green salad and calling it dinner. They're also solid as a standalone lunch, and honestly, leftovers reheated gently in the oven the next day taste better than you'd expect.

• If you're cooking for a crowd, you can bake the potatoes a couple hours ahead and reheat them just before adding toppings.
• Keep the toppings warm in separate bowls so everything comes together hot.
• Don't stuff them too far ahead or the potato flesh starts absorbing moisture from the sour cream and gets soggy.

Save

A loaded baked potato is proof that simplicity can feel luxurious. There's real comfort in how straightforward it is to make, and yet it tastes like you've done something generous.

Recipe FAQs

→ How do I know when potatoes are fully baked?

Potatoes are done when their skins are crisp and a fork pierces easily through the flesh without resistance.

→ Can I make this vegetarian?

Yes, replace bacon with smoked paprika or sautéed mushrooms for a vegetarian-friendly variation.

→ What type of cheese works best for topping?

Cheddar melts well and adds sharp flavor, but Monterey Jack or mozzarella are great alternatives.

→ Should I prepare the potatoes before baking?

Simply scrub the potatoes clean and pierce them with a fork to allow steam to escape during baking.

→ How can I crisp the bacon perfectly?

Cook bacon over medium heat in a skillet until crisp, then drain on paper towels before crumbling.