Loaded Baked Potato & 1 Meat Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub potatoes under cold water and dry thoroughly. Prick each potato several times with a fork.

Season and roast

Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack or on a rimmed baking sheet and roast for 45–60 minutes, until skins are crisp and a skewer or fork slides into the center easily. Time depends on potato size.

Prepare toppings

While potatoes roast, shred the cheddar if not pre-shredded, slice green onions thinly (white and light green parts for more flavor), and soften butter at room temperature or microwave 10–15 seconds until soft but not melted. Keep sour cream chilled until ready to serve.

Season potatoes

When potatoes are done, remove from oven and let rest 3–5 minutes to cool slightly. Using a sharp knife, make a lengthwise slit across the top of each potato and press the ends gently to open the potato. Fluff the interior with a fork and season the exposed flesh with the reserved 1/2 tsp salt (split among potatoes). Add 1 tablespoon butter to each potato and gently mash into the flesh so it becomes creamy.

Add cheese and melt

Divide shredded cheddar evenly among potatoes (about 1/2 cup per potato). Return potatoes to the oven rack or under the broiler for 1–2 minutes (watch closely) until the cheese melts and becomes slightly bubbly.

Finish with sour cream and onions

Top each cheesy potato with about 1/4 cup sour cream and sprinkle with sliced green onions.

Warm and prepare meat

Warm your chosen meat so it's hot and ready to serve: For pulled pork or brisket, reheat gently in a saucepan over low heat with 2–3 tablespoons water or broth and a splash of BBQ sauce for 5–8 minutes, stirring occasionally. For sliced turkey or ham, warm in a skillet over medium-low heat with a tablespoon of water or in the microwave in 30-second bursts until heated through. For sausage, slice and sauté in a skillet over medium heat 3–5 minutes until heated and slightly browned. Keep meat warm until plating.

Portion onto potatoes

Divide warmed meat among the four potatoes, roughly 1/4 cup meat per potato (adjust to preference). Spoon the meat on top of the melted cheese so juices mingle with the potato.

Add optional garnishes

If using, sprinkle crumbled bacon over each potato and drizzle with hot sauce or extra BBQ sauce to taste. Finish with a grind of black pepper if desired.

Serve

Serve the loaded baked potatoes hot. Offer extra sour cream, shredded cheese, green onions, and sauces at the table.