Loaded Baked Potato

My college roommate showed me how to properly bake a potato during finals week when our grocery budget had dwindled to basically nothing but a bag of russets and whatever toppings we could scavenge from the back of the fridge. She taught me that the secret lives in the crispy skin and the way you have to fluff the flesh from the inside out, almost like you are giving the potato room to breathe before piling on the good stuff.

Last winter my dad came over for dinner and admitted he had never actually had a loaded baked potato before, which felt like discovering he had never seen snow. I watched him take that first bite, eyes widening as the sour cream hit the hot potato, and he just quietly said oh, this is what everyone has been talking about. Now he requests them whenever the weather turns cold.

Ingredients

• 4 large russet potatoes, scrubbed: The rough skin becomes beautifully crispy in the oven and those high starch potatoes fluff up like a dream
• 2 tablespoons unsalted butter: Place this right into the hot fluffed center so it melts into every forkful
• 120 g (½ cup) sour cream: The cold tangy cream cuts through the hot potato and balances all that rich cheese
• 100 g (1 cup) shredded cheddar cheese: Sharp cheddar brings the serious flavor that mild cheese just cannot match
• 4 slices bacon: Cook it until really crispy because that crunch against the soft potato is everything
• 2 tablespoons chopped fresh chives: These little onion bits bring a fresh bright pop that makes the whole thing taste homemade
• Salt and freshly ground black pepper, to taste: Season in layers so every bite has enough salt to stand up to the toppings

Instructions

Get the oven going first:

Preheat to 200°C (400°F) because you want that blast of heat ready the moment the potatoes hit the rack

Poke and bake:

Pierce each potato several times with a fork so steam can escape, then place them directly on the oven rack for 50 to 60 minutes until the skins are crisp and they give easily when squeezed

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it is completely crisp, then drain on paper towels and crumble into pieces

Open them up:

Cut a lengthwise slit in the top of each hot potato and gently squeeze the sides to expose that fluffy white flesh

Fluff and season:

Use a fork to mash and fluff the inside, then add half a tablespoon of butter and a pinch of salt and pepper to each potato

Pile on the toppings:

Top each potato with sour cream, cheddar cheese, crumbled bacon, and a sprinkle of fresh chives

Serve them hot:

Get these to the table immediately while the cheese is still melting into all those little nooks and crannies

Save

These became my go to Friday night dinner during that first year out of college when I was too tired to cook anything complicated but still wanted something that felt like a proper meal instead of just another sad bowl of cereal.

Making It Your Own

The beauty of a loaded baked potato is that it works with whatever you have in the fridge. Broccoli and sharp cheddar make a fantastic vegetarian version while leftover chili transforms the whole thing into a twice baked situation.

Timing Everything Right

I learned to prep all the toppings while the potatoes bake because there is nothing worse than standing at the cutting board chopping chives while your potatoes sit on the counter getting cold and losing that perfect fluffy texture.

Serving Ideas

These work beautifully as a side alongside a simple steak or can absolutely stand alone as a full meal depending on how loaded you go with the toppings.

• Set up a topping bar and let everyone build their own
• Make extra bacon because people will always pick it off the serving plate
• Have extra sour cream nearby because it soaks in fast

Save

There is something deeply satisfying about a meal that starts with the most basic ingredient and ends up feeling like such a treat. Hope these become a regular in your rotation too.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal because their high starch content creates a fluffy interior when baked, and their thick skins become wonderfully crispy. They're also large enough to hold generous toppings.

→ Can I prepare these ahead of time?

You can bake the potatoes up to a day in advance. Reheat them in a 200°C oven for 15 minutes, then add the toppings just before serving to maintain the best textures and temperatures.

→ How do I know when the potatoes are done?

The skins should feel crisp and make a hollow sound when tapped, and a fork should easily pierce through to the center with no resistance. This typically takes 50-60 minutes at 200°C.

→ What other toppings can I add?

Pull apart the flesh, mash with a fork, and mix with your chosen toppings before restuffing the skins. This ensures every bite is evenly flavored and prevents the toppings from falling off.

→ Can I make these vegetarian?

Simply omit the bacon or replace it with vegetarian alternatives like sautéed mushrooms, smoked paprika, or vegetarian bacon bits. The remaining toppings are naturally vegetarian.