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Loaded Baked Potato

Loaded baked potatoes are oven-baked until their skins are crisp and the centers are tender. Each potato is topped with butter, sharp cheddar, sour cream, crisp bacon, and green onions.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium, about 8 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the toppings
  • 4 slices bacon
  • 4 tbsp unsalted butter
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 Skillet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F.
  2. Scrub the potatoes, dry them well, and pierce each several times with a fork.
  3. Rub the potatoes with the olive oil and sprinkle with the salt.
  4. Place the potatoes on a rimmed baking sheet and bake for 50 to 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 to 12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble.
Assemble and serve
  1. Let the potatoes rest for 5 minutes.
  2. Cut a lengthwise slit in each potato and gently squeeze the ends to open.
  3. Fluff the insides with a fork.
  4. Divide the butter, cheddar, sour cream, bacon, and green onions among the potatoes, and serve.

Notes

For crisp skins, dry the potatoes well before rubbing them with oil. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes can become mealy. For a vegetarian option, omit the bacon.