Loaded Potato Recipe

Preheat and prepare potatoes

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

Oil and season

Rub each potato with olive oil, then sprinkle with coarse salt and black pepper, ensuring even coating. Place potatoes directly on the oven rack or on a baking sheet lined with foil.

Bake

Bake the potatoes for 50–60 minutes, until skins are crisp and a paring knife slides into the center easily. Cooking time depends on potato size; medium potatoes typically take ~55 minutes.

Cook bacon

While potatoes bake, cook the bacon until crispy in a skillet over medium heat or on a baking sheet at 400°F (200°C). Drain on paper towels and crumble when cool. Reserve some bacon fat for flavor if desired.

Scoop and mash

When potatoes are cool enough to handle (about 10 minutes after baking), slice each potato lengthwise about two-thirds through and gently scoop the flesh into a large mixing bowl, leaving a 1/8-inch shell so skins hold their shape.

Make filling

To the warm potato flesh add the butter and cream cheese; mash with a potato masher or fork until mostly smooth. Stir in warm milk a little at a time until the mixture reaches a creamy consistency. Add sour cream, 2 cups shredded cheddar, crumbled bacon (reserve 2 slices for garnish), chives, salt, and 1/2 tsp black pepper. Mix until evenly combined and fluffy. Taste and adjust seasoning.

Refill shells

Spoon the potato-cheese mixture back into the reserved potato skins, mounding slightly. Place filled potatoes on a baking sheet.

Bake to melt

Sprinkle the extra 1/2 cup shredded cheddar over the filled potatoes. Return to the oven at 400°F (200°C) and bake 12–15 minutes, until tops are golden and cheese is melted and bubbling. If you prefer a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove potatoes from the oven and let sit 2–3 minutes. Top each loaded potato with a dollop of sour cream (about 1–2 tbsp each), sprinkle remaining crumbled bacon and extra chives, and finish with a light grind of freshly ground black pepper. Serve immediately.