Loaded Baked Potato Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.

Scrub the russet potatoes under cold running water and dry thoroughly with a towel.

Prick each potato several times with a fork to allow steam to escape during baking.

Rub each potato with olive oil, then sprinkle evenly with coarse salt and black pepper. Place potatoes on the prepared baking sheet spaced apart.

Bake in the preheated oven for 50–60 minutes, or until the skins are crisp and a skewer or fork slides into the center with little resistance. For very large potatoes, baking may take up to 70 minutes.

Remove potatoes from the oven and let rest for 5 minutes so they are cool enough to handle but still hot inside.

While potatoes are finishing, warm the vegetarian bacon bits briefly: place them in a small skillet over medium heat and cook 2–3 minutes, stirring, until heated through and slightly crisp. Remove from heat and set aside.

Using a sharp knife, make a lengthwise slit across the top of each baked potato, about two-thirds of the way through. Push the ends gently toward each other to open the potato and fluff the interior with a fork.

Add 1 tablespoon butter into the cavity of each potato and, if desired, sprinkle about 1/8 teaspoon salt inside. Mash slightly with the fork to combine so the interior is creamy.

Divide the shredded cheddar evenly among the potatoes (about 3 tablespoons per potato). Return the potatoes to the oven for 3–5 minutes, or until the cheese melts and becomes gooey.

Remove the potatoes from the oven. Top each with about 2 tablespoons sour cream, a sprinkling of the warmed vegetarian bacon bits (roughly 3 tablespoons each), and scatter sliced scallions over the top.

Serve immediately while hot. Provide extra sour cream, shredded cheddar, and scallions on the side if desired.