Loaded Baked Potato Classic (Printable Version)

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

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

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

# Directions:

01 - Set the oven temperature to 400°F (200°C).
02 - Pierce each potato several times with a fork and place them directly on the oven rack. Bake for 50 to 60 minutes until skins are crisp and flesh is tender.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
04 - Remove potatoes from oven. Make a lengthwise cut on top of each and gently squeeze to open.
05 - Fluff the potato flesh with a fork. Add ½ tablespoon butter and season with salt and pepper in each potato.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese, crumbled bacon, and sprinkle with chopped chives.
07 - Serve immediately while hot for best flavor and texture.

# Expert Advice:

01 -
  • The contrast between that crispy, seasoned skin and the cloud like interior is pure comfort magic
  • Everything becomes better when bacon and melted cheese are involved, lets be honest here
  • These potatoes transform into a complete meal that feels indulgent but comes together with minimal fuss
02 -
  • I learned the hard way that wrapping potatoes in foil gives you steamed, soggy skins instead of the crispy jacket you want
  • Room temperature toppings melt better, so pull that sour cream out about 20 minutes before you need it
  • Letting the potatoes rest for those few minutes after baking makes them easier to handle without losing any heat
03 -
  • Choose potatoes that are roughly the same size so they finish baking at the same time
  • Use the leftover bacon grease to brush on the potato skins before the final 5 minutes of baking for extra flavor
  • If your potatoes are done early, turn off the oven and leave them inside with the door cracked to keep warm without drying out
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