Restaurants›Sandbar Grill & Cafe›Loaded Baked Potato Recipe

Loaded Baked Potato Recipe

Inspired by Sandbar Grill & Cafe
Time1h 15m
Serves4

Stuffed with cheddar cheese, crispy bacon bits, butter, and topped with sour cream.

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Ingredients

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Potatoes

Filling & Toppings

Method

Potatoes

1

Preheat and prepare

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

2

Oil and season

Rub each potato evenly with olive oil, then sprinkle with kosher salt and a little black pepper so the skins crisp and season while baking.

3

Bake

Place potatoes directly on the oven rack or on a parchment-lined baking sheet. Bake for 50–60 minutes, or until the skins are crisp and a paring knife inserts easily into the center (internal temp ~210°F / 99°C).

Filling & Toppings

4

Cook bacon

While potatoes bake, cook bacon until crisp. You can fry in a skillet over medium heat for 8–10 minutes, turning as needed, or bake on a sheet at 400°F (200°C) for 15–18 minutes. Transfer to paper towels to drain, then crumble into bite-sized pieces.

5

Prepare cheese and dairy

Shred the cheddar if not pre-shredded. Measure out butter, milk, and sour cream so they are ready when potatoes are done.

6

Split and scoop

When potatoes are tender, remove from oven and let cool 5 minutes until safe to handle. Place each on a plate or baking sheet. Using a sharp knife, cut a lengthwise slit across the top of each potato and press the ends to open. Carefully scoop out most of the hot flesh into a bowl, leaving about 1/4 inch of potato attached to the skin so shells hold their shape.

7

Mash and mix

To the hot scooped potato flesh, add 1 tablespoon butter per potato (about 4 tbs total), 1 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash with a potato masher or fork until mostly smooth and creamy. Fold in 1 cup (about half) of the shredded cheddar so the filling is cheesy. Taste and adjust seasoning.

8

Refill and melt

Spoon the cheesy mashed mixture back into the potato shells, mounding slightly. Top each filled potato with the remaining shredded cheddar and place under the oven broiler (or back in the 425°F oven) for 2–4 minutes, watching closely, until cheese is melted and bubbly.

9

Finish and garnish

Remove potatoes from oven. Top each with a tablespoon or more of sour cream, sprinkle with crumbled bacon, and finish with sliced chives or green onions. Serve immediately.