Loaded Potato Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Scrub potatoes and dry. Pierce each potato 4–6 times with a fork. Rub with 2 tbs olive oil and sprinkle with 1 tsp kosher salt. Place directly on an oven rack set over a rimmed baking sheet and bake 50–60 minutes, until skin is crisp and an instant-read thermometer reads 210°F (99°C) in the center.

Prepare fillings while potatoes bake

In a small saucepan melt 4 tbs unsalted butter over low heat. Stir in 2 tbs fresh lemon juice and 1 tsp lemon zest. Keep warm over the lowest heat. In a bowl, combine 1 cup sour cream, 1 cup shredded sharp cheddar (reserve a little for sprinkling), 2 tbs chopped chives, and 1 tsp freshly ground black pepper; refrigerate until ready to assemble.

Split and fluff

When potatoes are done, remove from oven and let rest 5 minutes. Using a sharp knife, cut each potato lengthwise across the top and gently push ends toward each other to open. Use a fork to fluff the insides slightly to create space for fillings.

Fill potatoes

Spoon about 2–3 tbs of the warm lemon-butter mixture into each potato cavity, letting it soak into the flesh. Add about 1/4 cup of the sour cream-cheddar mixture into each potato (adjust to preference). Sprinkle an extra pinch of shredded cheddar on top of each potato.

Broil to melt

Set oven to broil on high. Place filled potatoes on the rimmed baking sheet and broil 2–3 minutes, watching closely, until cheese is melted and edges are lightly browned. Remove from oven.

Finish

Garnish each potato with chopped chives and a crack of freshly ground black pepper. Drizzle any remaining warm lemon butter over the potatoes just before serving.

Make garlic crunch

While potatoes bake, heat 2 tbs extra-virgin olive oil in a small skillet over medium heat. Add 3 thinly sliced garlic cloves and cook, stirring often, until golden and crisp, about 2–3 minutes — do not let the garlic burn. Remove garlic with a slotted spoon to a paper towel to drain and crisp further.

Toast crumbs

In the same skillet over medium-low, add 1 tbs panko breadcrumbs and toast for 1–2 minutes until lightly golden. Stir in 2 tbs grated Parmesan, 1 tsp fine sea salt, and 1 tsp red pepper flakes; stir to combine and remove from heat. Mix in the crisped garlic slices with the toasted panko-Parmesan mixture.

Make lemon butter (if not already warmed)

In a small saucepan over low heat, melt 2 tbs unsalted butter with 2 minced garlic cloves and 1 tbs lemon juice. Heat gently for 30–45 seconds to infuse the garlic and lemon into the butter, then remove from heat. Keep warm; this is used to pour into the potato flesh before filling and to drizzle on top.

Top potatoes with crunch

When potatoes are filled and broiled, spoon a generous sprinkle (about 1–1 1/2 tbs) of the garlic crunch onto each potato so the crisp garlic and toasted panko add texture. Serve immediately so crunch stays crisp.