Loaded Baked Potato
Fluffy, oven-baked russet potatoes with crispy salted skins, split open and piled high with melted cheddar cheese, crispy bacon bits, cool sour cream, and fresh chives. A hearty, customizable comfort food classic that works as a satisfying lunch or a show-stealing side dish.
For 4 servings
- prep
Preheat oven and prep the potatoes.
1.Preheat oven to 425°F (220°C).2.Scrub 4 large russet potatoes under cold water and pat completely dry with a clean towel.3.Prick each potato 6-8 times all over with a fork to let steam escape.4.Rub each potato with olive oil and sprinkle with a pinch of salt, coating evenly. - bake · ~60 min
Bake the potatoes until tender.
1.Place potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips.2.Bake for 50-60 minutes until skins are crisp and a fork slides easily into the center.TIPDon't wrap in foil — it steams the skin. Direct oven heat gives you that crackly, crisp exterior. - fry · ~10 min
Cook the bacon until crispy.
1.While potatoes bake, place 4 bacon slices in a cold skillet over medium heat.2.Cook 4-5 minutes per side until golden and crisp.3.Transfer to paper towels, drain, and crumble into small bits.TIPStarting bacon in a cold pan renders the fat slowly — crispier bacon, less shrinkage. - assemble
Split, fluff, and load the potatoes.
1.Remove hot potatoes from oven. Make a lengthwise slit across the top of each, leaving ends intact.2.Gently push ends toward the center to open the potato wide.3.Fluff the insides with a fork. Add ½ tablespoon butter into each potato and let it melt.4.Season with a pinch of black pepper.TIPFluffing creates nooks and crannies that catch all the toppings — don't skip it. - assemble
Pile on the toppings.
1.Sprinkle ¼ cup shredded cheddar cheese into each potato.2.Top with crumbled bacon.3.Add a generous dollop of sour cream (about 2 tablespoons per potato).4.Finish with a sprinkle of fresh chopped chives. - serve
Serve immediately while hot and melty.
Plate each loaded potato and dig in right away while the cheese is gooey and the skin is crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the potatoes deeply with a fork to prevent bursting in the oven.
- 2Rub olive oil and salt directly into the skin for maximum crispiness.
- 3Let baked potatoes rest for 2-3 minutes before splitting to avoid steam burns.
- 4Use a fork to fluff the interior well so toppings can sink into every bite.
- 5Shred cheddar from a block for better melt and less anti-caking agent residue.
- 6Crumble bacon while still warm for easier, finer bits that stick to the potato.
Adapt it for your goals.
Tex-Mex loaded potato
Swap cheddar for pepper jack, replace bacon with seasoned ground beef, and top with pico de gallo, avocado, and a drizzle of chipotle crema.
vegetarian loaded potatoVegetarian loaded potato
Skip the bacon and add sautéed mushrooms, steamed broccoli, and a sprinkle of smoked paprika for a savory, umami-heavy topping.
low fat loaded potatoLow-fat loaded potato
Use Greek yogurt instead of sour cream, reduce cheese to 2 tablespoons per potato, and replace butter with a light brushing of olive oil on the fluffed interior.
Why this is on our healthy list.
Rich in Potassium
Russet potatoes provide a high amount of potassium per serving, which supports healthy blood pressure and muscle function.
Good Source of Protein
Bacon and cheddar cheese add a satisfying dose of high-quality animal protein, making this dish more satiating than a plain potato.
Contains Prebiotic Fiber
The skin of the potato contains resistant starch and fiber that feeds beneficial gut bacteria when eaten whole.
Frequently asked questions
Yes—bake the potatoes a day ahead, let them cool completely, wrap individually in foil, and reheat in a 350°F oven for 15-20 minutes until hot and the skin re-crisps.
