Spuds On The Green Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Scrub the russet potatoes, pat dry with a towel. Prick each potato 4–6 times with a fork to allow steam to escape.

Coat potatoes: Rub each potato lightly with olive oil, then sprinkle with coarse kosher salt and the black pepper, rubbing to evenly coat the skins.

Bake: Place potatoes directly on the oven rack (use a foil-lined sheet on the rack below to catch drips) and bake for 45–60 minutes, until skins are crisp and a skewer or fork slides into the center with little resistance. Exact time depends on potato size.

Finish: Remove potatoes from oven. Using a sharp knife, make a lengthwise slit across the top of each potato. Push the ends gently toward one another to open the potato and steam for 1–2 minutes so interior becomes fluffy. Add 1 tablespoon butter inside each potato and fluff the flesh with a fork.

Prepare bacon and toppings: Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 15–20 minutes). Drain on paper towels and crumble. Shred the cheddar if not pre-shredded. Slice scallions and chop chives.

Assemble loaded potatoes: For each baked potato, top with remaining 3 tablespoons butter divided among potatoes (or to taste), 1/4 cup sour cream, 1/3 cup shredded cheddar, crumbled bacon (2 slices worth per potato), and a sprinkle of sliced scallions and chives. Serve immediately so cheese melts from the hot potato.

Variations: For a cheesier finish, return assembled potatoes to the oven at 375°F (190°C) for 3–5 minutes to melt cheese, or broil 1–2 minutes watching carefully.

Make dressing: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.

Assemble salad: In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Pour dressing over the salad and toss lightly to coat.

Finish: Scatter crumbled feta over the top if using, and divide salad onto plates alongside the loaded baked potatoes.

Broccoli topping: Steam the broccoli florets until bright green and just tender, about 3–4 minutes. Drain well. Mix steamed broccoli with sour cream and chive sauce (fold to combine). Spoon over open baked potatoes as an alternative to bacon and cheddar.

Pulled chicken option: Warm pulled rotisserie chicken in a saucepan with BBQ sauce until heated through (about 3–4 minutes). Pile 1/2 cup warm chicken onto each potato and top with a sprinkle of cheddar and scallions for a comfort-style BBQ potato.

Ensure that guests can mix and match toppings so each potato can be customized with classic toppings or comfort-style add-ins.

Serve immediately: Plate one loaded baked potato per person with a generous portion of fresh side salad. Offer extra sour cream, chives, hot sauce, or butter on the side.

Storage: Store leftover baked potato flesh and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat baked potatoes in a 350°F (175°C) oven until warmed through (15–20 minutes) to maintain crisp skin.