Traditional Loaded Potato Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Clean and pierce

Scrub the russet potatoes under running water to remove dirt. Pat dry thoroughly with a towel. Prick each potato all over (about 6–8 times) with a fork to allow steam to escape while baking.

Oil and salt the skins

Rub each potato evenly with the olive oil so the skin is lightly coated. Sprinkle and rub the coarse kosher salt over the skins so they are well seasoned and slightly abrasive — this yields a crispy, flavorful skin.

Bake

Place the potatoes directly on the oven rack (or on a rimmed baking sheet) and bake at 425°F (220°C) for 50–75 minutes, depending on size. They are done when an inserted knife meets little resistance and the skin is crisp. Large potatoes typically take about 60–70 minutes.

Rest

Remove potatoes from oven and let rest for 5 minutes so interior steam evens out before cutting.

Cook the bacon

While potatoes bake, cook the bacon until crisp. For stovetop: place bacon in a cold skillet, turn heat to medium, and cook 8–12 minutes, turning occasionally, until browned and crisp. Transfer to paper towels to drain and cool, then chop or crumble. (Alternatively, bake bacon on a foil-lined sheet at 400°F/205°C for 15–20 minutes.)

Prepare cheese and onions

If not pre-shredded, shred the cheddar and set aside. Thinly slice the green onions (both white and green parts) and keep aside.

Split and fluff potatoes

When potatoes have rested, make a lengthwise slit in the top of each potato. Using a fork, press or fluff the interior toward the edges to create a pocket for toppings. The interior should be soft and airy.

Assemble with butter and sour cream

Place 1 tablespoon of butter into each hot potato so it melts into the flesh. Season inside with table salt and freshly ground black pepper to taste. Spoon about 1/4 cup of sour cream onto each potato (divide the 1 cup between 4 potatoes).

Add cheese and melt

Divide the shredded cheddar evenly (about 1/2 cup per potato) and sprinkle over each potato. Return potatoes to the oven for 2–4 minutes, or place briefly under a hot broiler for 1–2 minutes, just until the cheese melts and becomes slightly bubbly. (If using a microwave, 20–30 seconds will also melt the cheese.)

Finish with bacon and onions

Top each cheesy potato with crumbled bacon and a scattering of sliced green onions. If using smoked paprika, lightly sprinkle about 1/4 tsp per potato (adjust to taste) for a smoky finish.

Taste and adjust final seasoning. Add additional table salt or freshly ground black pepper if needed. Serve hot — each loaded potato makes a hearty side or a main when paired with a salad.