Loaded Baked Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Scrub potatoes thoroughly and pat dry.

Prick each potato several times with a fork. Rub the skins with olive oil, then sprinkle with kosher salt and black pepper. Place directly on oven rack or on a baking sheet lined with foil.

Bake for 50–60 minutes, until skins are crisp and a skewer or knife inserts easily to the center. Cooking time will vary with potato size.

While potatoes bake, cook the bacon. Arrange bacon slices in a single layer on a rimmed baking sheet (or skillet) and bake in the same 425°F oven for 12–18 minutes until crisp, flipping halfway if using a skillet. Remove and drain on paper towels; once cool, crumble or chop into small pieces.

Shred the cheddar cheese if not pre-shredded. Thinly slice green onions, separating white bottoms from green tops if you want to use whites in the filling and greens as garnish.

Make the filling

When potatoes are done, remove from oven and let cool 5 minutes until safe to handle. Slice each potato lengthwise about 3/4 through, then scoop the hot flesh into a mixing bowl, leaving a ~1/4" shell of potato and skin intact for each boat.

Add butter, milk, 1 cup shredded cheddar, half of the crumbled bacon, 1/2 cup sour cream, salt (1/2 tsp) and black pepper (1/4 tsp) to the hot potato flesh. Mash until smooth and creamy (use a potato masher or fork). Taste and adjust seasoning.

Spoon or pipe the mashed potato mixture back into the reserved skins, mounding slightly. Sprinkle remaining 1 cup cheddar evenly over the stuffed potatoes, then return to the oven for 8–10 minutes until cheese is melted and bubby.

Remove from oven and top each loaded potato with remaining sour cream (about 1/2 cup divided), the rest of the crumbled bacon, and sliced green onion tops. Add optional chives and a dash of hot sauce if desired.

Serve hot as an entrée or hearty side. Provide extra sour cream, green onions, and hot sauce on the side for guests to customize.