Loaded Baked Potato with Scallion Greens
A perfectly baked russet potato with crispy, salted skin and a fluffy interior, loaded with melted butter, sharp cheddar cheese, cool sour cream, and a generous shower of fresh scallion greens. This is the ultimate comfort food side dish or a satisfying light meal on its own, ready to customize with your favorite toppings.
For 4 servings
- prep
Preheat the oven and prep the potatoes.
1.Position a rack in the center of the oven and preheat to 425°F (220°C).2.Scrub the russet potatoes under cold running water and pat them completely dry with a clean towel.3.Using a fork, prick each potato deeply 6-8 times all over to allow steam to escape during baking.TIPDrying the skin thoroughly is the secret to a crispy skin, not soggy. - prep
Season the potatoes for crispy skin.
1.Place the potatoes on a baking sheet, leaving space between them for air to circulate.2.Drizzle the olive oil over the potatoes and rub it all over each one with your hands, coating the skin evenly.3.Sprinkle the salt generously over the oiled potatoes, turning them to coat all sides.TIPDon't wrap potatoes in foil for baking — it steams the skin and makes it leathery. - bake · ~60 min
Bake until fork-tender and crisp-skinned.
Transfer the baking sheet to the preheated oven and bake the potatoes for 50 to 60 minutes. To check for doneness, insert a fork or a thin skewer into the center of the largest potato — it should slide in and out without any resistance.
- prep · ~3 min
Slice and fluff the hot potatoes.
1.Remove the baked potatoes from the oven and let them rest on a cutting board for 2 to 3 minutes, just until cool enough to handle.2.Using a serrated knife, make a lengthwise slit across the top of each potato but do not cut all the way through to the bottom.3.Gently squeeze the ends to push the slit open, revealing the fluffy interior, and use a fork to scrape and fluff the flesh slightly.TIPHandling a 425°F potato is hot work. Hold it with a folded kitchen towel if needed. - assemble · ~2 min
Load the potatoes with toppings.
1.Place a few small pats of unsalted butter directly onto the hot, fluffy flesh of each potato and let it melt for 30 seconds.2.Season the interior of each potato with a small pinch of black pepper.3.Spoon a generous dollop of sour cream over the buttered flesh.4.Pile the shredded cheddar cheese directly on top of the hot potato so it begins to melt from the residual heat.5.Finish each potato with a heavy shower of the thinly sliced scallion greens.TIPLayering the cheese directly on the hot flesh is key — it gets soft and melty without needing to go back into the oven. - serve
Serve immediately while hot.
Plate each loaded baked potato on a warm plate and encourage everyone to dig in while the cheese is melty, the sour cream is cool, and the scallions are bright and crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the potatoes deeply with a fork to prevent them from bursting in the oven.
- 2Rub the potatoes completely dry before oiling to ensure the skin gets crispy, not soggy.
- 3Bake potatoes directly on the oven rack for the crispiest skin; use a foil-lined baking sheet below to catch drips.
- 4Test doneness by inserting a thin skewer into the center — it should slide in with no resistance.
- 5Use a serrated knife to slice the potato lengthwise without cutting through the bottom to keep the shape intact.
- 6Add butter first while the potato is hottest so it fully melts into the fluffed flesh.
- 7For best texture, serve immediately — the cheese stays melty and the scallions stay crisp.
Adapt it for your goals.
Loaded Broccoli-Cheddar
Add steamed broccoli florets on top of the cheese for a classic steakhouse-style loaded potato with extra texture and nutrients.
Bacon ChiveBacon-Chive
Substitute crumbled cooked bacon for the scallion greens and swap sour cream for plain Greek yogurt for a smoky, tangy twist.
Southwest Black BeanSouthwest Black Bean
Replace cheddar with pepper jack, add canned black beans (rinsed and drained), and top with cilantro and a squeeze of lime for a Tex-Mex version.
Vegan RanchVegan Ranch
Use vegan butter, vegan sour cream, and shredded vegan cheddar; add dried dill and garlic powder for a ranch-inspired flavor without dairy.
Why this is on our healthy list.
Good Source of Potassium
Russet potatoes are naturally rich in potassium, an essential mineral that supports healthy blood pressure and muscle function.
Contains Vitamin K
Scallion greens provide a source of vitamin K, which plays a role in bone health and blood clotting.
Provides Calcium and Protein
The cheddar cheese and sour cream add calcium for strong bones and a modest amount of high-quality protein.
Frequently asked questions
Russet potatoes are ideal for their fluffy, mealy interior and sturdy skin. Yukon Golds or red potatoes have a waxy texture that won't fluff as nicely.
