Loaded Baked Potato

🥔 The Ultimate Loaded Baked Potato

Potatoes: 4 large Russet potatoes (scrubbed and dried)
Fat: 2 tbsp olive oil or melted butter
Seasoning: 1 tbsp kosher salt
The “Load”:
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 4-6 strips of cooked bacon (crumbled)
- 1/4 cup salted butter (cubed)
- 2 green onions or chives (finely sliced)
- Salt and black pepper to taste

Prep the Spuds: Preheat your oven to 200°C (400°F). Poke each potato 5–6 times with a fork to allow steam to escape.
The Skin Secret: Rub the outside of the potatoes with olive oil and coat generously with salt. This ensures the skin gets crispy and flavorful.
Bake: Place potatoes directly on the oven rack (place a baking sheet on the rack below to catch any drips). Bake for 50–60 minutes until the skin is crisp and a knife slides easily into the center.
The Fluff: Slice a slit down the center of each potato. Use a fork to gently fluff the insides, mixing in a knob of butter while it’s steaming hot.
Assemble: Stuff each potato with a generous handful of cheese. Return to the oven for 2–3 minutes if you want the cheese extra bubbly.
Top it Off: Finish with a dollop of sour cream, bacon bits, and sliced green onions.

Pick the Right Potato: Always use Russets. Their high starch content leads to that signature light, mealy texture. Waxy potatoes (like Red Bliss) will turn out gummy.
Skip the Foil: Wrapping potatoes in foil traps moisture, resulting in “steamed” skin. For that classic baked texture, let them breathe in the oven.
Internal Temp: If you have a meat thermometer, aim for an internal temperature of 99°C (210°F) for the fluffiest interior.

Potassium Power: Potatoes are naturally high in potassium, which helps regulate blood pressure.
Satiety: The combination of fiber from the skin and healthy fats makes this a very filling meal.
Customizable: It’s easy to make vegetarian (swap bacon for smoked paprika roasted chickpeas) or lighter (use Greek yogurt instead of sour cream).