The Loaded Baked Potato Recipe

Prep and roast potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes and pat dry. Prick each potato several times with a fork. Rub each potato with olive oil, then sprinkle with kosher salt and black pepper, coating evenly. Place potatoes directly on the oven rack with a foil-lined sheet on the rack below to catch drips. Bake for 45–60 minutes, until skins are crisp and a skewer or knife inserts easily to the center. Cooking time depends on potato size; test at 45 minutes.

Cook the bacon

While potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain, then crumble or chop into small pieces. Reserve 1 tbs bacon fat for extra flavor (optional).

Prepare cheese and scallions

Shred the cheddar cheese if not pre-shredded. Thinly slice the green onions, separating white and green parts if desired (white for more onion flavor, green for garnish).

Make the potato filling

When potatoes are done, remove from oven and let cool for 5 minutes until comfortable to handle. Cut a lengthwise slit across the top of each potato and gently squeeze the ends to open. Using a spoon, scoop or scrape the inside flesh into a medium bowl, leaving a thin layer of potato against the skin so the skins hold shape. Add the butter, 3/4 cup of the milk, 1 cup sour cream, 1 1/2 cups shredded cheddar, salt (1 tsp), and black pepper (1 tsp). Mash with a potato masher or fork until smooth and creamy; add remaining milk a little at a time if needed to reach a fluffy but scoopable consistency. Taste and adjust salt/pepper.

Assemble and finish

Spoon the creamy potato filling back into the potato skins, mounding slightly. Sprinkle the remaining 1/2 cup shredded cheddar evenly over the tops. Place potatoes on a baking sheet and return to the oven under the broiler or at 425°F (220°C) until cheese melts and lightly browns, about 2–4 minutes under broiler (watch closely) or 6–8 minutes at 425°F. Remove from oven.

Add final toppings

Top each potato with crumbled bacon, a dollop (about 1 tbsp) of sour cream if desired, and a generous scattering of green onions and chopped chives. If using reserved bacon fat, drizzle a very small amount over each for added flavor.

To make this a true steakhouse loaded potato, slice cooked steak thinly and arrange on top of each finished potato or serve on the side. Warm the brown or mushroom gravy and spoon a little over the steak and potato just before serving.