Loaded Pries Potato Recipe

Preheat and prepare

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

Coat the outside of each potato evenly with olive oil, then sprinkle with kosher salt and black pepper. Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until the skins are crisp and a paring knife slides easily into the center.

Cook bacon

While potatoes bake, cook the bacon until crisp. You can pan-fry, bake at 400°F (200°C) on a lined sheet for 15–20 minutes, or microwave between paper towels. Drain on paper towels and chop into small pieces. Reserve about 2 tablespoons of bacon fat if desired for extra flavor.

Make cheesy filling

In a medium saucepan over low heat, warm the milk and butter until the butter melts. In a bowl, combine the softened cream cheese, sour cream, smoked paprika, salt, and black pepper. When potatoes are nearly done, reserve about 1 cup of shredded cheddar for topping. Add the warm milk mixture to the cream cheese mixture and whisk until smooth. Stir in 1 1/2 cups shredded cheddar and fold until melted and combined. Taste and adjust seasoning.

When potatoes are baked and cool enough to handle (about 5–10 minutes), slice each potato lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch shell to maintain structure. Transfer the hot potato flesh into the bowl with the cheese mixture and mash together until smooth and creamy. If mixture is too thick, add up to 2–3 tbs of milk to reach a scoopable consistency.

Spoon the cheesy potato mixture back into the potato shells, mounding slightly. Sprinkle the filled potatoes with the remaining 1/2 cup shredded cheddar, the chopped bacon, sliced green onions, and chopped chives.

Place stuffed potatoes on a baking sheet and return to the oven for 8–10 minutes, or broil for 1–2 minutes at high watchfully, until the cheese is bubbly and lightly browned. Remove from oven.

Finish with a dollop of sour cream, extra green onions or chives, a light dusting of smoked paprika, and optional crispy onions or fried shallots. Serve hot.