Jul 14 2026
Restaurants›Cornerstone›Loaded Potato Recipe

Loaded Potato Recipe

Inspired by Cornerstone
Time1h 10m
Serves4

Loaded with Bacon, Cheddar and Chives.

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Ingredients

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Baked Potatoes

Toppings

Method

Baked Potatoes

  1. 1

    Preheat and prepare

    Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and pat dry with a towel.

  2. 2

    Season potatoes

    Prick each potato all over with a fork (6–8 times). Rub each potato with olive oil, then sprinkle evenly with kosher salt and ground black pepper so skins are well seasoned.

  3. 3

    Bake

    Place potatoes directly on the oven rack or on a rimmed baking sheet lined with foil. Bake for 45–60 minutes, until skins are crisp and a paring knife or skewer slides into the center easily. Cooking time depends on potato size; medium potatoes typically take about 50 minutes.

Toppings

  1. 4

    Cook bacon

    While potatoes bake (start about 20–25 minutes before potatoes finish), lay bacon strips in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain and cool, then chop into bite-sized pieces.

  2. 5

    Prepare cheese and butter

    Shred the cheddar if not pre-shredded. Cut the butter into 4 equal pieces and set aside to be added to potatoes when opened.

  3. 6

    Split and fluff

    When potatoes are done, remove from oven. Using a sharp knife, make a lengthwise slit across the top of each potato, being careful not to cut all the way through. Press the ends gently to open the potato and use a fork to fluff the interior slightly, creating a bed for toppings.

  4. 7

    Assemble loaded potatoes

    Place each open potato on a plate. Add 1 tablespoon (about 1 piece) of butter into the hot potato, then sprinkle 3–4 tablespoons (about 1/4 cup) of shredded cheddar over the top so it begins to melt. Spoon 1 1/2 tablespoons of sour cream onto each potato (adjust to taste). Sprinkle 1–2 tablespoons of chopped bacon on each and scatter about 3/4 teaspoon of sliced chives per potato. Season with a pinch of fine sea salt and about 1/8–1/4 teaspoon ground black pepper per potato, to taste.

  5. 8

    Optional broil (for extra melty cheese)

    If you prefer the cheese bubbly, place assembled potatoes on a baking sheet and broil on high for 1–2 minutes, watching closely to avoid burning, until cheese is melted and edges are slightly browned. Remove from oven and add final garnish of chives.

  6. 9

    Serve

    Serve hot. Provide extra sour cream, shredded cheddar, chopped bacon, and chives at the table for topping to taste.

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