Loaded Baked Potato Recipe

Inspired by Remington's

Time1h 15m

Serves4

Sour cream, bacon, scallions, cheddar

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Ingredients

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1
Bake the Potatoes
Preheat your oven to 425°F (220°C). Scrub the russet potatoes under running water and pat them dry. Pierce each potato several times with a fork and rub them with olive oil, salt, and black pepper. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
2
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.
3
Prepare the Toppings
Chop the scallions into small pieces, separating the white and green parts.
4
Assemble the Loaded Potatoes
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Cut a slit down the center of each potato and gently push the ends towards the middle to fluff the insides. Top each potato with sour cream, crumbled bacon, shredded cheddar cheese, and scallions (both white and green parts).
5
Serve
Serve the loaded baked potatoes immediately while they are hot, and enjoy!