Some foods just feel like a warm hug. A really delicious, crispy, cheesy hug. For me, that’s a loaded baked potato. It’s not just a side dish, it’s an event. You get this incredible contrast of textures—the crackling skin, the fluffy interior, the creamy filling, the sharp bite of cheese. It’s a masterpiece in a potato skin.
And the best part? It’s incredibly forgiving. You’re essentially just making mashed potatoes, but serving them in their original packaging. Whether you need a cozy dinner for one or a crowd-pleasing side for a gathering, this recipe never lets you down. Let’s make the ultimate version.
Why Russets Are the Only Choice
Not all potatoes are created equal for this job. You want a russet. Their starchiness is the secret. It’s what gives you that beautifully dry, fluffy interior that soaks up butter and sour cream like a dream.
Their skins are thicker and tougher, too. That’s a good thing. They crisp up wonderfully in the oven and, most importantly, they hold their shape once you scoop out the middle. A waxy potato would just fall apart on you. Russets are the sturdy vessels your delicious cargo deserves.
Ingredients Needed for the Recipe
This is about building layers of flavor, from the earthy potato base to the bright, salty finishes. Every component has a role to play.
- Large Russet Potatoes: The sturdy foundation. Their fluffy insides are the perfect canvas.
- Extra-Virgin Olive Oil: A simple drizzle helps the skins turn gloriously crispy and golden in the oven.
- Unsalted Butter: This melts into the warm potato flesh, adding a rich, velvety depth. It’s the first layer of luxury.
- Sour Cream: The magic ingredient. It brings a tangy creaminess that cuts through the richness, keeping every bite balanced.
- Sharp Cheddar Cheese: Divided for double duty. Half gets mixed in for gooey pockets, half gets melted on top for that iconic, stretchy finish.
- Bacon: Cooked until crisp and crumbled. It provides a savory, salty crunch in every single bite. It’s the finishing touch that makes everything pop.
- Scallions & Chives: The fresh allium duo. Scallions give a sharper onion note, while chives offer a subtle garlicky whisper. Together, they add essential color and a burst of freshness.
- Kosher Salt & Black Pepper: To season each layer properly. Don’t be shy here.
How to make ?
The process is simple, but a few careful moves make all the difference. It’s about building with intention, from a blank potato to a loaded masterpiece.
Step 1- Prep and Bake the Potatoes
Start by heating your oven to 400°. Then, take a fork and prick each potato several times. This isn’t just a suggestion, it’s crucial. Those little holes let steam escape, so your potatoes bake evenly instead of building up pressure and, well, making a mess.
Give them a light drizzle of oil and rub it all over. This is the key to a perfectly crisp skin. Wrap each one tightly in foil. The foil creates a steamy environment that cooks the potato through to that tender, fluffy state we’re after. Bake them for about an hour.
Step 2- The Careful Scoop
Once the potatoes are cool enough to handle, unwrap them. You’ll notice the skins are already firmer. Make a long slit along the top, but don’t cut all the way through to the ends. You’re creating a hatch, not splitting it in half.
Now, the fun part. Use a spoon to gently scoop the warm, fluffy flesh into a bowl. Go slowly. Your goal is to leave a sturdy wall of potato about a quarter-inch thick attached to the skin. This shell is your edible bowl, and it needs to be strong enough to hold all the goodness.
Step 3- Mix the Filling
To the bowl of warm potato, add the butter, sour cream, the white parts of your scallions, the chives, half of your shredded cheddar, and half of the crumbled bacon. Season generously with salt and pepper.
Now, stir it all together. The heat from the potato will melt the butter and slightly warm the cheese and sour cream, creating an instantly cohesive, incredibly fragrant filling. Taste it. Adjust the seasoning. This is your chance to get it perfect.
Step 4- Stuff and Top
Spoon the filling back into the potato shells. Don’t just fill them, mound the filling proudly on top. They should look abundant and generous. Sprinkle the remaining cheddar cheese evenly over the top of each potato.
Step 5- The Final Melt
Return the potatoes to the oven, straight onto the rack this time. Bake them for just about 5 more minutes. You’re not cooking them further, you’re just melting the cheese on top and heating everything through until it’s bubbling slightly.
Pull them out, and immediately finish with the reserved green scallion tops and the rest of the crispy bacon. The contrast of the hot potato and the cool, crisp toppings is absolutely divine. Serve right away.
The Art of the Make-Ahead Spud
These are fantastic for planning ahead. You can bake the potato shells and make the filling a full day in advance. Just keep them separate in the fridge.
When you’re ready, let the filling come to room temperature for a bit, stuff the cold shells, and add about 10 minutes to the final bake time. You’ll get the same wonderful result, with most of the work already done. It’s a genuine weeknight lifesaver.
Tips
- For the crispiest skin possible, skip the foil wrap. Just oil the pricked potatoes and place them directly on the oven rack. The skin will be tougher, almost like a shell, and the interior will be a bit denser. It’s a great method if you’re all about that texture.
- If you’re in a serious hurry, you can microwave the pricked potatoes for 7-8 minutes until tender. Then, oil them and pop them in a 400° oven for 15 minutes just to crisp up the skins before scooping and filling. It works in a pinch.
- For a smoother, more velvety filling, press your hot potato flesh through a ricer or a fine mesh sieve before mixing in the other ingredients. It’s an extra step, but it eliminates any lumps for a truly luxurious texture.
- Let the potatoes rest for 5 minutes after the final bake. This allows the filling to set just slightly, so it doesn’t run everywhere when you cut into it. Patience rewards you with the perfect bite.
Serving: From Side to Center Stage
These potatoes are famously versatile. As a side, they’re a hearty companion to a simple roasted chicken or a grilled steak. They stand up to bold flavors beautifully.
But don’t be afraid to let them shine as the main course. Serve two per person alongside a simple, bright salad. The crisp, cool greens contrast with the rich, warm potato in the most satisfying way. It turns a side dish into a deeply comforting, complete meal that everyone will remember.
Loaded Baked Potatoes Recipe
Description
These Loaded Baked Potatoes are the ultimate comfort food—crispy on the outside, fluffy on the inside, and generously stuffed with butter, sour cream, sharp cheddar, crispy bacon, and fresh chives. Perfect as a hearty side or a satisfying main dish, they’re easy to customize and always crowd-pleasing.
ingredients
Instructions
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Arrange a rack in the center of the oven and preheat to 400°F (204°C).
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Prick the potatoes all over with a fork or sharp knife. Drizzle with olive oil, then tightly wrap each in aluminum foil.
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Bake potatoes until tender throughout (a knife should slide in easily), about 60 minutes.
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Remove from oven (leave oven on). Unwrap potatoes and cut a lengthwise slit in the top of each. Carefully scoop out the flesh into a medium bowl, leaving about ¼ inch of potato attached to the skin to keep shells intact.
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Add butter, white parts of scallions, chives, sour cream, half the cheddar, and half the bacon to the potato flesh. Season with salt and pepper. Mix until well combined.
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Spoon the filling back into the potato shells, mounding it generously on top. Sprinkle with the remaining cheddar cheese.
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Return potatoes to the oven and bake until cheese is melted and bubbly, about 5 minutes.
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Top with remaining bacon and green parts of scallions before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 742kcal
- % Daily Value *
- Total Fat 42g65%
- Saturated Fat 22g111%
- Cholesterol 110mg37%
- Sodium 980mg41%
- Potassium 1450mg42%
- Total Carbohydrate 68g23%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 22g44%
- Calcium 20 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it vegetarian: Skip the bacon and add sautéed mushrooms or black beans for a meatless version.
- Speed it up: Microwave potatoes for 7–10 minutes before baking to reduce total cook time.
- Storage tip: Store leftovers (without toppings) in an airtight container in the fridge for up to 5 days.
