Loaded Baked Potato Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and pat dry. Prick each potato 6–8 times with a fork to allow steam to escape.

Oil and season

Rub each potato all over with olive oil. Sprinkle with 2 tsp kosher salt and 1 tsp black pepper, rubbing to coat evenly.

Bake

Place potatoes directly on the oven rack or on a rimmed baking sheet. Bake for 50–70 minutes, depending on size, until skin is crisp and an inserted knife meets little resistance (internal temp about 210°F/99°C).

Cook bacon (if not pre-cooked)

While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, or bake bacon on a sheet at 400°F for 15–20 minutes. Drain on paper towels and chop. Reserve.

Warm dairy

In a small saucepan or in the microwave, warm the milk until just warm (not boiling). This helps it incorporate smoothly into the potato.

Scoop and mash

When potatoes are done, remove from oven and let cool 5 minutes until comfortable to handle. Cut a lengthwise slit across the top of each potato and scoop out the flesh into a bowl, leaving a 1/4-inch shell to hold the filling.

Make the loaded potato filling

To the warm potato flesh add 4 tbs unsalted butter, warmed milk, 1 cup sour cream, 2 oz softened cream cheese, 2 cups shredded cheddar, 1 tsp salt, and 1 tsp black pepper. Mash with a potato masher or use a fork until mostly smooth but still a little textured. Fold in half the chopped bacon (about 3 slices worth). Adjust seasoning to taste.

Refill shells

Spoon the cheesy potato mixture back into the potato shells, mounding it slightly.

Top and melt

Sprinkle the remaining 1 cup shredded cheddar over the filled potatoes. Return to the oven on a baking sheet and bake at 425°F (220°C) for 8–10 minutes, or until cheese is melted and bubbling. For a golden top, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Finish and garnish

Remove potatoes from oven. Add 1/2 tbs butter to each potato if desired for gloss. Dollop each with sour cream (about 1/4 cup per potato), scatter remaining chopped bacon over the top, and sprinkle sliced chives. Finish with a pinch of smoked paprika and a grind of fresh cracked black pepper to taste.

Serve hot as a steakhouse-style loaded baked potato alongside steak, salad, or as a hearty side. Leftovers can be refrigerated up to 3 days; reheat in a 350°F oven until warmed through.