Loaded Baked Potato Recipe
Make Loaded Baked Potato Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Toppings
Optional add-ins
Method
Potatoes
- 1
- 2
- 3
Bake
Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake at 425°F (220°C) for 45–60 minutes, until skins are crisp and a paring knife or skewer slides into the center with little resistance. Cooking time depends on potato size.
Toppings
- 4
Prepare toppings
While potatoes bake, cook the bacon until crisp (pan-fry, bake on a sheet at 400°F for 15–20 minutes, or microwave), then drain and crumble. Shred the cheddar cheese if not pre-shredded. Slice green onions thinly and chop chives if using. Measure out sour cream and butter so they're ready to use.
- 5
Split and fluff
When potatoes are done, remove from oven and let rest 5 minutes. Using a sharp knife, make a lengthwise slit across the top of each potato, pressing the ends gently to open. Add 1 tablespoon butter into each potato and use a fork to fluff the interior slightly, mixing butter into the flesh.
- 6
Assemble
Divide shredded cheddar cheese evenly among the potatoes (about 3 tablespoons per potato). Spoon about 2 tablespoons sour cream onto each. Sprinkle crumbled bacon (about 1–1.5 slices per potato), then top with sliced green onions and chives if using. Season each potato with a light pinch of salt and a grind of black pepper to taste.
- 7
Melt and finish (optional)
If you prefer melted cheese, place assembled potatoes on a baking sheet and return to the oven set to broil for 1–2 minutes, watching closely until the cheese is melted and bubbly. Remove immediately to avoid burning.
- 8