Loaded Spud Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water and pat dry. Prick each potato 6–8 times with a fork to allow steam to escape.

Rub each potato all over with olive oil, then sprinkle with kosher salt and black pepper. Place potatoes directly on the oven rack or on a rimmed baking sheet lined with foil for easier cleanup.

Bake for 50–65 minutes, until skins are crisp and a knife inserted into the center meets little resistance. Cooking time depends on potato size; for medium-large russets expect ~55 minutes.

While potatoes bake (about 10–12 minutes before potatoes are done), bring 1 cup of water and 1/4 tsp salt to a simmer in a small saucepan or in a steamer pot.

Add the broccoli florets and steam or simmer, covered, for 3–4 minutes until bright green and just tender. Immediately drain and rinse under cold water or plunge into an ice bath to stop cooking if you want firmer florets. Chop florets into bite-sized pieces if needed.

Cook the bacon: While the potatoes are finishing, place bacon slices in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then crumble or chop into bite-sized pieces.

When potatoes are done, remove from oven and let cool 5 minutes until cool enough to handle. Using a sharp knife, halve each potato lengthwise or make a lengthwise slit and push the ends to open the potato to create a cavity.

Fluff the potato interiors with a fork. Add 1 tablespoon (tbs) of butter to each potato (4 tbs total across 4 potatoes) and season the fluffy flesh with 1/8 tsp salt and a pinch of black pepper per potato. Mash slightly with the fork to incorporate butter, leaving some texture.

Divide steamed broccoli evenly among the potatoes (about 1/2 cup broccoli per potato). Sprinkle each with 1/2 cup grated cheddar (2 cups total), then top with crumbled bacon (about 1.5 slices per potato).

Return assembled potatoes to the oven on a baking sheet and bake at 425°F (220°C) for 5–7 minutes, or until cheese is melted and bubbly. For a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove potatoes from oven. Dollop each with about 2 tablespoons sour cream, sprinkle with sliced chives, and finish with an extra crack of black pepper if desired. Serve immediately.