Loaded Baked Potato Recipe
Make Loaded Baked Potato Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Baked Potatoes
Topping — Cheesy Bacon
Topping — Creamy
Finishing & Garnish
Method
Baked Potatoes
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Bake
Place potatoes directly on the oven rack (or on a rimmed baking sheet) spaced apart. Bake for 50–60 minutes, or until a paring knife or skewer slides into the center easily and the skins are crisp. For larger potatoes allow the longer time.
Topping — Cheesy Bacon
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Crumble bacon and shred cheese
When cooled, roughly crumble the bacon into small pieces. Shred the sharp cheddar if not pre-shredded and set aside.
Topping — Creamy
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Make the creamy filling
When potatoes are done, remove from oven and let rest 5 minutes. Holding a potato with a kitchen towel, slice lengthwise about 3/4 of the way through and gently squeeze both ends to open. Using a spoon, scoop the fluffy interior into a medium bowl, leaving a thin shell of potato attached to the skin.
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Mash and season
Add 1 tablespoon unsalted butter per potato (total 4 tbsp), 1/2 cup milk or half-and-half, and 1/2 cup sour cream to the scooped potato in the bowl. Mash with a potato masher or fork until smooth and creamy. If mixture is too thick, add up to 2 tablespoons additional milk to reach a spreadable consistency. Taste and season with kosher salt and the remaining 1/4 teaspoon black pepper (and additional salt to taste).
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Fill shells
Spoon or pipe the creamy potato mixture back into the potato shells, mounding slightly so there's room for cheese and bacon.
Assembly & Finish
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Top and melt
Preheat the oven broiler (or set oven to 425°F / 220°C). Sprinkle shredded cheddar evenly over each filled potato, then scatter crumbled bacon pieces on top of the cheese. Place potatoes on a baking sheet and broil 2–4 minutes (or bake at 425°F for 8–10 minutes) until cheese is melted and bubbly and edges begin to brown. Watch carefully to avoid burning.
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