Here’s a classic, crowd-pleasing recipe for Loaded Baked Potatoes — crispy on the outside, fluffy on the inside, and piled high with all your favorite toppings. Great as a hearty side dish or even a full meal! 🥔🧀🥓
🥔 Loaded Baked Potatoes
🧺 Ingredients:
For the Potatoes:
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4 large russet potatoes
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1–2 tbsp olive oil
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Kosher salt, for rubbing
Classic Toppings:
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1 cup shredded cheddar cheese
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4 slices bacon, cooked and crumbled
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½ cup sour cream
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¼ cup chopped green onions or chives
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2 tbsp butter
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Salt & pepper, to taste
🔪 Instructions:
1. Bake the Potatoes:
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Preheat oven to 400°F (200°C).
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Scrub potatoes clean and pat dry.
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Prick each potato with a fork a few times.
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Rub with olive oil and sprinkle with kosher salt.
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Place directly on the oven rack (use a tray underneath to catch drips).
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Bake for 45–60 minutes, or until skins are crisp and insides are soft when squeezed.
2. Prepare Toppings While They Bake:
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Cook and crumble bacon.
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Shred cheese, chop green onions, and set out sour cream and butter.
3. Assemble:
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Slice each potato lengthwise and gently squeeze ends to open.
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Fluff the inside with a fork.
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Add butter, then top with cheese (so it melts), bacon, sour cream, green onions, and season with salt and pepper.
🍽️ Variations:
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Tex-Mex: Add salsa, jalapeños, and taco-seasoned beef or beans.
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Broccoli Cheddar: Top with steamed broccoli and cheese sauce.
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Buffalo Chicken: Add shredded buffalo chicken, ranch dressing, and blue cheese crumbles.
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Veggie Lover’s: Add sautéed mushrooms, onions, spinach, or bell peppers.
🧊 Storage & Reheating:
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Store plain baked potatoes in the fridge for up to 4 days.
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Reheat in the oven at 350°F for 15 minutes or microwave for 2–3 minutes.
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Add toppings after reheating.
Would you like a make-ahead bar version for parties or a sweet potato twist?