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Loaded Baked Potato

Loaded baked potatoes are oven-baked until their skins are crisp and a knife slides easily into the centers. Split them open and add butter, cheddar, sour cream, crisp bacon, and scallions for a hearty, customizable side.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the toppings
  • 4 bacon slices
  • 4 tbsp unsalted butter
  • 1 cup cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 scallions thinly sliced

Equipment

  • 1 skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 425°F.
  2. Prick each potato several times with a fork.
  3. Rub the potatoes with olive oil and sprinkle with kosher salt.
  4. Bake directly on the oven rack for 50-65 minutes, until the skins are crisp and a knife slides easily into the centers.
Prepare the toppings
  1. While the potatoes bake, cook the bacon in a skillet over medium heat for 8-12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
Load the potatoes
  1. Split each hot potato lengthwise and fluff the insides with a fork.
  2. Divide the butter and cheddar among the potatoes.
  3. Top each potato with sour cream, crumbled bacon, and sliced scallions, then serve.

Notes

For crisp skins, bake the potatoes directly on the oven rack. Refrigerate leftovers for up to 3-4 days; freeze baked potatoes without toppings for up to 2 months. For a dairy-free option, use dairy-free butter, cheddar, and sour cream.