Loaded Baked Potato Flavor (Print View)

Fluffy baked potatoes with creamy butter, tangy sour cream, cheddar, bacon, and fresh chives.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

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

# How to Prepare:

01 - Set the oven to 400°F and allow it to reach temperature.
02 - Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50 to 60 minutes until skins are crisp and a fork pierces the flesh easily.
03 - While potatoes bake, fry bacon slices over medium heat in a skillet until crisp. Drain on paper towels and crumble once cooled.
04 - Remove potatoes from the oven. Cut a lengthwise slit along the top of each and gently squeeze the sides to open each potato.
05 - Using a fork, fluff the inside of each potato and mix in ½ tablespoon butter along with a pinch of salt and black pepper.
06 - Spoon 2 tablespoons sour cream onto each potato, followed by ¼ cup shredded cheddar, crumbled bacon, and a sprinkle of chopped chives.
07 - Serve immediately while warm for optimal flavor and texture.

# Expert Advice:

01 -
  • It's ready in just over an hour and feels way more impressive than the effort it takes.
  • Everyone gets to customize their own potato, which always turns dinner into something fun instead of just eating.
  • A loaded baked potato fills you up and somehow still feels light, especially when you pair it with something fresh on the side.
02 -
  • Pierce your potatoes before baking or they can actually crack open in the oven—I found this out the messy way years ago.
  • Don't peel the potato after baking; the skin is the whole point, it's where all that crispy texture lives.
03 -
  • Let your potatoes sit at room temperature for 15 minutes before baking so they cook more evenly inside and out.
  • If you're making these ahead, bake the potatoes earlier in the day and reheat them gently in a 180°C oven for about 10 minutes before topping—they'll stay fluffy and won't dry out.
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