Loaded Baked Potato Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and dry thoroughly. Pierce each potato 6–8 times all over with a fork to allow steam to escape.

Rub each potato all over with olive oil, then sprinkle evenly with coarse salt and black pepper. Place potatoes directly on the oven rack (or on a baking sheet lined with foil for easier cleanup) spaced apart so air can circulate.

Bake for 50–60 minutes, or until skins are crisp and an inserted skewer or knife meets little resistance (internal temperature about 210°F/99°C). Cooking time will vary by potato size; medium potatoes generally take ~50 minutes.

Cook bacon

While potatoes bake, cook the bacon until crisp. For stovetop: place strips in a cold skillet, turn heat to medium, cook turning occasionally until evenly crisp, 8–12 minutes. Drain on paper towels and crumble when cool. Alternatively bake bacon at 400°F (200°C) for 15–18 minutes on a rimmed sheet for less splatter.

Shred the cheddar and mozzarella and combine in a bowl so cheeses are ready to use when potatoes come out of the oven.

Split and fluff

When potatoes are tender, remove from oven and let rest 2–3 minutes until cool enough to handle. Using a sharp knife, cut a lengthwise slit across the top of each potato and squeeze the ends gently to open. Add 1 tablespoon unsalted butter into each potato and use a fork to fluff the interior slightly, mixing butter into the flesh. Season with additional salt and pepper to taste if desired.

Divide the shredded cheese mixture evenly among the four potatoes, placing cheese into the open cavities. Return the stuffed potatoes to the oven (or under a broiler) for 2–4 minutes, or until cheese is melted and bubbly. If using a broiler, watch closely to avoid burning.

Remove potatoes from the oven. Top each with crumbled bacon (about 2 slices' worth per potato), a generous dollop (≈1/4 cup) of sour cream, and a sprinkle of sliced chives. Add hot sauce or finishing salt to taste if using.

Serve immediately while hot.