Loaded Baked Potato (Printable)

Fluffy baked potatoes with butter, sour cream, cheddar, bacon, and fresh chives for a flavorful side.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - ½ cup sour cream (120 g)
04 - 1 cup shredded cheddar cheese (100 g)
05 - 4 slices bacon
06 - 2 tablespoons chopped fresh chives
07 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50 to 60 minutes, or until skins are crisp and potatoes are tender when pierced.
03 - While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
04 - Remove potatoes from the oven. Using a sharp knife, cut a lengthwise slit on top of each potato and gently squeeze the sides to open.
05 - Fluff the inside of each potato with a fork. Add half a tablespoon of butter and a pinch of salt and pepper to each.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese (25 g), crumbled bacon, and a sprinkle of chopped chives. Serve immediately while hot.

# Expert Advice:

01 -
  • The skin gets crackling crispy while the inside turns fluffy and almost creamy without any cream involved.
  • Topped with just enough cheese and bacon that every forkful feels like an indulgence, but it's still honest food.
02 -
  • Baking potatoes directly on the oven rack (not on a baking sheet) is what gets you that crispy, papery skin instead of a soft one.
  • Cutting the slit lengthwise instead of across the top gives you more surface area for toppings and makes them easier to eat.
03 -
  • If you want extra-crispy skin, brush the potatoes lightly with oil before baking—it takes the crispness up another level.
  • Warming your serving plate before plating helps the potatoes stay hot longer, and it's a small thing that feels professional.
Go Back