Loaded Baked Potatoes (Print Version)

Fluffy baked potatoes crowned with butter, sour cream, cheese, bacon, and chives for a flavorful side.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - ½ cup sour cream (120 g)
04 - 1 cup shredded cheddar cheese (100 g)
05 - 4 slices bacon
06 - 2 tablespoons chopped fresh chives
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

# How-To:

01 - Set the oven temperature to 400°F (200°C).
02 - Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50 to 60 minutes until the skins are crisp and the potatoes are tender when pierced.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - Remove potatoes from oven. Using a sharp knife, cut a lengthwise slit across the top of each potato and gently squeeze the sides to open.
05 - Use a fork to fluff the potato flesh. Add half a tablespoon of butter plus salt and pepper to each potato.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese (25 g), crumbled bacon, and a sprinkle of chopped chives.
07 - Serve immediately while hot for optimal flavor and texture.

# Expert Advice:

01 -
  • Transforms humble ingredients into something extraordinarily satisfying
  • The perfect canvas for whatever toppings make your heart happy
02 -
  • Skipping the fork piercing step leads to potato explosions in your oven
  • Letting the bacon drain properly prevents soggy potatoes
03 -
  • Buy potatoes similar in size so they finish cooking at the same time
  • Let your butter soften at room temperature for easier melting
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