Loaded Baked Potatoes (Printable)

Fluffy baked potatoes topped with butter, sour cream, cheese, crispy bacon, and fresh chives for a flavorful dish.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - ½ cup (120 g) sour cream
04 - 1 cup (100 g) shredded cheddar cheese
05 - 4 slices bacon
06 - 2 tablespoons chopped fresh chives
07 - Salt and freshly ground black pepper, to taste

# How to Prepare:

01 - Preheat the oven to 400°F (200°C).
02 - Pierce each potato several times with a fork and place them directly on the oven rack.
03 - Bake the potatoes for 50 to 60 minutes until the skins are crisp and the interior is tender when pierced.
04 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp; drain on paper towels and crumble.
05 - Remove potatoes from the oven, slice lengthwise on top, and gently squeeze the sides to open. Fluff the flesh with a fork and add ½ tablespoon butter along with salt and freshly ground black pepper to each potato.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese, crumbled bacon, and a sprinkle of chopped chives.
07 - Serve immediately while hot for optimal flavor and texture.

# Expert Suggestions:

01 -
  • Its the ultimate customizable comfort food that somehow feels fancy and homespun all at once
  • The combination of crispy skin and fluffy interior creates this incredible texture contrast
  • Everything can be prepped ahead, making weeknight dinners feel special without the fuss
02 -
  • Skip the foil—baking uncovered is what gives you that irresistible crispy skin
  • Letting the potatoes rest for a few minutes after baking makes them easier to handle without sacrificing that fluffy texture
  • Room temperature sour cream prevents the hot potato from cooling down too quickly
03 -
  • Rubbing the potato skins with olive oil and coarse salt before baking creates the most satisfying crispy exterior
  • Warming your serving plates keeps everything hotter longer, especially important if youre feeding a crowd
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