Loaded Baked Potato Recipe

Preheat and clean

Preheat oven to 425°F (220°C). Scrub the russet potatoes thoroughly under cold water to remove dirt. Pat dry with a towel.

Pierce and oil

Using a fork, pierce each potato 6–8 times to allow steam to escape. Rub each potato with olive oil and sprinkle evenly with coarse salt and black pepper.

Bake potatoes

Place potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for 50–60 minutes, until skins are crisp and a paring knife or skewer slides into the center easily. For quicker cooking, bake 45–50 minutes and finish with 5–10 minutes under broiler for extra crispness, watching closely.

Cook bacon

While potatoes bake, cook the bacon: lay slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp, about 8–12 minutes. Alternatively, bake bacon on a sheet at 400°F (200°C) for 12–18 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces.

Prepare cheese and scallions

Shred the cheddar if not pre-shredded. Thinly slice scallions, separating white and green parts if desired. Mince chives and set aside.

Warm butter and cheese (optional)

If you prefer melted cheese throughout, reserve 4 tbs butter to add to potato flesh. You can also keep 1/2 cup of shredded cheddar warm in a small oven-safe dish and melt it briefly in the oven before serving.

Split and fluff potatoes

When potatoes are done, remove from oven. Using a sharp knife, make a lengthwise slit across the top of each potato and press both ends toward each other to open. Allow steam to escape 1 minute, then carefully scoop or push the interior flesh up slightly to create space for fillings.

Season potato flesh

Add 1 tablespoon butter into each opened potato (use remaining butter as desired), sprinkle about 2 tablespoons shredded cheddar into each, and mash/fluff the interior lightly with a fork until combined and creamy. Season the flesh with a pinch of kosher salt and a little freshly ground black pepper.

Assemble loaded potatoes

Top each potato evenly with chopped bacon (about 2 slices worth per potato), a generous dollop (~2.5 tbs) of sour cream, remaining shredded cheddar (divide remaining ~1.5 cups among potatoes), sliced scallions, and a sprinkle of minced chives.

Finish and serve

If you want the cheese melted and bubbling, place assembled potatoes on a baking sheet and bake at 425°F (220°C) for 3–5 minutes, or broil 1–2 minutes until cheese melts — watch closely to prevent burning. Remove and garnish with extra scallions and chives. Serve immediately.

If using add-ins: fold chopped steamed broccoli into the potato flesh after the butter step (about 1/4 cup per potato). Spoon salsa or a few drops of hot sauce on top of the sour cream for spicy or tangy variations. Ensure any optional items are warmed or drained so they don't cool or waterlog the potatoes.