Giant Baked Potato Recipe
Make Giant Baked Potato Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Baked Potatoes
Classic Toppings
Optional Garnishes
Method
Baked Potatoes
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment for easier cleanup.
Clean and dry potatoes
Scrub the russet potatoes thoroughly under cold running water to remove dirt. Pat them completely dry with a clean towel — dry skin crisps better.
Bake
Place potatoes directly on the prepared baking sheet or on the oven rack with a sheet beneath to catch drips. Bake at 425°F (220°C) for 45–65 minutes, depending on size. Start checking at 45 minutes: a properly cooked potato will give when gently squeezed with an oven mitt and a skewer or knife will slide to the center with little resistance. For extra-crispy skin, increase oven temperature to 450°F (230°C) for the last 5–10 minutes.
Rest briefly
Remove potatoes from the oven and let them rest for 5 minutes to let steam redistribute — this helps make the interior fluffy without being wet.
Assemble and Serve
Cut and fluff
Using a sharp knife, make a lengthwise slit across the top of each potato about 3/4 of the way through. Press the ends gently toward one another to open the potato. Use a fork to fluff the interior flesh, loosening it from the skin to create a fluffy mound.
Add butter
Divide the unsalted butter between the two potatoes (about 2 tbs each) and allow it to melt into the hot flesh, stirring lightly with the fork to combine.
Top with classic toppings
Spoon sour cream (about 1/2 cup per potato), then sprinkle shredded cheddar cheese and crumbled bacon evenly between potatoes. The residual heat will melt the cheese slightly; for fully melted cheese, return potatoes to the oven for 2–3 minutes or use a broiler for 30–60 seconds while watching closely.
Finish and garnish
Scatter the thinly sliced scallions over the potatoes. If using optional garnishes, sprinkle chopped chives, a pinch of smoked paprika, and the remaining freshly ground black pepper for added flavor and color.
Serve
Serve the giant baked potatoes hot on plates with any extra sour cream, butter, or toppings on the side.