Loaded Baked Potato

There's something about a loaded baked potato that stops me mid-week, when I'm tired and need something that feels like a real meal without the fuss. My roommate in college used to make these on Sunday nights, and the smell of bacon crisping in the pan while potatoes baked would fill our tiny dorm kitchen. I've been making them ever since, and they've never disappointed—whether I'm feeding myself or a table of hungry people who didn't expect to leave satisfied.

I remember making a batch of these for a dinner party where someone unexpectedly arrived with their new partner. I'd planned something more complicated, but when I saw the time slipping away, I pivoted to loaded baked potatoes instead. Everyone at the table kept going back for another one, and the new partner specifically asked for the recipe before leaving. That's when I knew this dish had staying power.

Ingredients

• Russet potatoes: The thick skin holds up beautifully during baking and crisps up when cooked hot and direct—don't use waxy potatoes here or you'll be disappointed.
• Unsalted butter: A little goes a long way stirred into the fluffy flesh, and you want to control the salt yourself.
• Sour cream: The tang cuts through the richness and keeps everything from feeling heavy, even when you're layering on the good stuff.
• Cheddar cheese: Sharp cheddar melts beautifully and adds a flavor punch that mild versions just can't match.
• Bacon: Cook it until it's properly crisp, then crumble it so you get bacon in every bite—soft bacon is a missed opportunity.
• Fresh chives: A small handful of green on top feels luxurious and adds a whisper of onion flavor that brightens everything.
• Salt and black pepper: Taste as you go, especially when seasoning the fluffy potato interiors.

Instructions

Start the oven hot:

Preheat to 200°C (400°F) so potatoes bake evenly and skin gets properly crisp. The high heat is what makes the difference between soft skin and that satisfying crunch.

Pierce and bake:

Scrub potatoes well, poke them all over with a fork (this keeps them from exploding), and place directly on the oven rack for 50 to 60 minutes until a knife slides through easily. You'll know they're done when they feel tender but the skin snaps back slightly when pressed.

Crisp the bacon while waiting:

Cook bacon in a skillet over medium heat, letting it render slowly so it gets genuinely crispy and not just cooked. Once it's golden and crisp, drain it on paper towels and crumble it into bite-sized pieces.

Open and fluff:

Cut a lengthwise slit in the top of each hot potato and gently squeeze the sides from underneath so they open like a mouth. Use a fork to fluff the insides, breaking up any dense spots so the butter and toppings can nestle in.

Build your layers:

Add half a tablespoon of butter and a pinch of salt and pepper to each potato, then divide the sour cream, cheese, bacon, and chives among them. The heat from the potato will soften everything together into something creamy and deeply satisfying.

Serve immediately:

Don't let these sit once they're loaded—the magic is eating them while everything is warm and the cheese is still melting slightly.

Save

I learned the power of this dish at a family gathering when my uncle, who's hard to impress, asked if he could take home extras. Now whenever someone says they're tired of cooking or don't know what to make, these are the first thing I suggest. There's something about feeding people something warm and loaded with flavor that feels like a small act of kindness.

Why Potato Skin Matters

The skin is where the texture and flavor happens—it goes from tender to crispy and creates a little cup that holds everything together. If you've ever had a soggy baked potato, it's usually because it wasn't baked hot enough or the oven rack wasn't positioned to let heat circulate underneath. Direct heat on the rack is your friend here.

Making It Your Own

Once you've made these once, you'll start seeing variations everywhere. I've swapped cheddar for sharp Monterey Jack, added sautéed mushrooms when bacon wasn't in the fridge, or stirred a little garlic powder into the sour cream for something earthier. The structure is flexible as long as you start with that fluffy, well-baked potato.

Serving and Pairing

These are beautiful as a side to grilled steak or a simple green salad, but they're also substantial enough to be the main event with a soup or vegetable on the side. I've found they're especially perfect for feeding a crowd because you can prep everything in advance and just assemble them when people are ready to eat.

• If you're going vegetarian, skip the bacon and add crispy fried onions or sautéed mushrooms instead.
• Make sure your potatoes are roughly the same size so they bake evenly without needing to babysit them.
• Cold sour cream right from the fridge against a hot potato is part of the magic—don't warm it up first.

Save

A loaded baked potato is unpretentious, filling, and never fails to make someone happy. It's the kind of dish that proves you don't need complicated techniques to cook something genuinely delicious.

Recipe FAQs

→ How do I ensure potatoes are fluffy inside?

Bake russet potatoes directly on the oven rack at 200°C (400°F) for 50-60 minutes until skins are crisp and the insides are tender.

→ Can I make this dish vegetarian?

Yes, omit bacon or replace it with smoked paprika or sautéed mushrooms for a flavorful vegetarian alternative.

→ What cheese works best for melting?

Cheddar cheese melts well and suits the rich flavors, but Monterey Jack or mozzarella are great alternatives.

→ How should the potatoes be prepared before baking?

Scrub potatoes clean, pierce with a fork a few times to allow steam to escape, then bake whole on the oven rack.

→ What are some good serving suggestions?

Serve with a crisp green salad or grilled steak to complement the creamy and savory toppings.