Loaded Baked Potatoes Recipe

Name: Loaded Baked Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 potatoes
Cuisine: American
Ingredients: 4 large russet potatoes (about 12 oz each); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup shredded sharp cheddar cheese; 1/2 cup sour cream; 4 strips bacon, cooked and crumbled; 2 green onions, thinly sliced; 2 tablespoons unsalted butter

American · Side dish · 70 min total

Loaded Baked Potatoes recipe videos

Classic loaded baked potatoes with crispy skin, fluffy interior, and all the fixings: cheese, bacon, sour cream, and chives.

10
min prep

60
min cook

4
servings

520
kcal/serving

Ingredients

4 large russet potatoes (about 12 oz each)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
4 strips bacon, cooked and crumbled
2 green onions, thinly sliced
2 tablespoons unsalted butter

Instructions

Preheat oven to 425°F. Scrub potatoes clean and pat dry. Pierce each potato several times with a fork.
Rub potatoes with olive oil, then season with salt and pepper. Place directly on oven rack and bake for 50-60 minutes until tender when pierced with a fork.
Remove potatoes from oven and let cool slightly. Increase oven temperature to 450°F.
Cut a slit lengthwise in each potato and gently squeeze ends to open. Fluff the flesh with a fork. Add 1/2 tablespoon butter to each potato and season with a pinch of salt and pepper.
Top each potato with 1/4 cup cheddar cheese and return to oven (on a baking sheet) for 5 minutes until cheese melts.
Remove from oven and top with sour cream, bacon, and green onions. Serve immediately.

Tips

For extra crispy skin, bake directly on the oven rack.
Leftover loaded potatoes can be stored in the fridge for up to 3 days; reheat in oven or air fryer.
Customize toppings: add chili, jalapeños, or broccoli.

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