Loaded Baked Potato (Printable)

Fluffy baked potatoes with creamy butter, sour cream, cheese, bacon, and fresh chives for a rich dish.

# 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 Steps:

01 - Set oven temperature to 400°F (200°C).
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 potatoes are tender when pierced.
03 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble.
04 - Remove potatoes from oven. Using a sharp knife, slice lengthwise on top of each and gently squeeze sides to open.
05 - Fluff interior with a fork. Add ½ tablespoon unsalted butter along with salt and freshly ground black pepper to each potato.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup (25 g) shredded cheddar, crumbled bacon, and a sprinkle of fresh chives.
07 - Serve immediately while hot for best flavor and texture.

# Expert Tips:

01 -
  • It comes together in just over an hour and feels like you've spent way more effort than you actually have.
  • The contrast between fluffy potato insides and crispy skins is deeply comforting, especially when topped with melted cheese and bacon.
  • You can make these as fancy or as simple as your mood allows, and they work equally well as a side or a main event.
02 -
  • Bake potatoes directly on the oven rack, not on a sheet, so heat circulates all around and the skin crisps up properly.
  • The potato itself is the star—don't skimp on quality russets, and don't underbake them or you'll have a dense, disappointing center.
03 -
  • If your cheese isn't melting much, you can top the loaded potatoes back in the oven for a few minutes at 180°C to let everything warm through together.
  • Save your bacon grease for cooking the chives if you want an extra layer of flavor—just a light pan over low heat for 30 seconds brings out their sweet side.
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