Baked Potato with Toppings
A perfectly baked russet potato with a crispy, salted skin and fluffy interior, split open and loaded with sour cream, sharp cheddar, crispy bacon bits, and fresh chives. This classic American comfort food works as a hearty side or a meal on its own, ready in about an hour.
For 4 servings
- prep · ~5 min
Preheat the oven and prep the potatoes.
1.Preheat oven to 400°F (200°C).2.Scrub the potatoes clean under running water and pat completely dry with a towel.3.Pierce each potato 6-8 times with a fork to allow steam to escape during baking. - prep · ~2 min
Season the potatoes.
1.Rub each potato all over with olive oil. The skin should be lightly coated.2.Sprinkle with a hefty pinch of salt and black pepper, rubbing it evenly across the oiled skin.TIPThe oil and salt are what give the skin its signature crisp, crackly texture — don't skip this step. - bake · ~55 min
Bake the potatoes.
1.Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.2.Bake for 50-55 minutes, until a fork slides easily through the center.TIPFor extra-crispy skin, don't wrap in foil. Direct oven heat crisps the skin perfectly. - fry · ~10 min
Cook the bacon.
1.While the potatoes bake, place bacon slices in a cold skillet over medium heat.2.Cook for 4-5 minutes per side until crisp and browned.3.Transfer to paper towels to drain, then crumble into small pieces. - prep · ~2 min
Fluff the potatoes.
1.Remove the hot potatoes from the oven and let cool for 2 minutes.2.Cut a slit lengthwise down the center, push the ends toward each other to open, and fluff the interior with a fork. - assemble · ~2 min
Add butter and toppings.
1.Place ½ tablespoon butter inside each potato and let it melt into the fluffy flesh.2.Top each with shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and a sprinkle of chives.TIPLayer the cheese directly on the hot potato so it melts slightly before adding the cooler toppings. - serve
Serve immediately while hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the baked potatoes rest for 2 minutes before cutting to trap steam for fluffiness.
- 2Use a fork to pierce the potatoes 6-8 times; this prevents exploding in the oven.
- 3Rub olive oil and salt thoroughly into the skin for the crackly, seasoned texture.
- 4Bake potatoes directly on the oven rack, not foil-wrapped, for crispiest skin.
- 5Layer the shredded cheddar on the hot potato so it melts slightly before adding sour cream.
- 6Cook bacon in a cold skillet over medium heat for even rendering and crispness.
- 7Store leftover baked potatoes in the fridge for up to 4 days; reheat in a 350°F oven for 10 minutes.
Adapt it for your goals.
Broccoli-cheddar
Add steamed broccoli florets under the cheese for a classic broccoli-cheddar baked potato that adds fiber and nutrients.
loaded chiliLoaded chili
Spoon warm chili over the potato before adding cheese and sour cream for a hearty, protein-packed meal.
vegan loadedVegan loaded
Replace sour cream with cashew cream, cheddar with vegan shreds, and bacon with smoked tempeh crumbles for a plant-based twist.
southwestSouthwest
Top with black beans, corn, diced tomatoes, jalapeños, and a drizzle of lime crema for a spicy, Tex-Mex flavor.
Why this is on our healthy list.
Rich in Potassium
Russet potatoes are a great source of potassium, which supports healthy blood pressure and muscle function.
Good Source of Vitamin C
Baked potato skins contain vitamin C, an antioxidant that supports immune health and collagen production.
Fiber from the Skin
Leaving the skin on provides dietary fiber, promoting digestive health and helping you feel fuller longer.
Protein from Bacon and Cheddar
Adds high-quality protein for muscle repair and satiety when using bacon and cheddar toppings.
Frequently asked questions
Piercing allows steam to escape during baking, preventing the potato from bursting in the oven.
