Loaded Baked Potato Recipe

Preheat and prep potatoes

Preheat the oven to 425°F (220°C). Scrub the russet potatoes under running water to remove dirt, then pat dry with a towel.

Pierce each potato 6–8 times all over with a fork to allow steam to escape during baking.

Rub each potato evenly with olive oil, then sprinkle kosher salt and black pepper over all sides and rub in.

Roast

Place the prepared 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 the skins are crisp and a fork or skewer inserts easily into the center.

Remove potatoes from the oven and let rest for 5 minutes so they are easier to handle.

Cook bacon

While potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to a paper towel–lined plate to drain and cool, then crumble into small pieces.

Prepare mash

Once potatoes are cool enough to handle, slice each potato lengthwise about two-thirds of the way through and scoop the flesh into a large bowl, leaving a thin shell of potato against the skin to maintain the baked shell.

To the bowl with potato flesh add unsalted butter, milk, 1/2 cup of the shredded cheddar, sour cream, 1 tsp salt, and 1/2 tsp ground black pepper. Mash until smooth but slightly textured, adjusting milk if needed to reach a creamy but scoopable consistency.

Fold in half of the crumbled bacon (about 4 slices worth) and 2 tablespoons of the sliced chives, reserving remaining bacon, cheese, and chives for topping.

Refill and melt cheese

Spoon the mashed filling back into the potato shells, mounding slightly. Sprinkle the remaining 1.5 cups shredded cheddar evenly over the filled potatoes.

Return the stuffed potatoes to the oven on the baking sheet and bake at 425°F (220°C) for 8–12 minutes, until the cheese is melted and bubbly and the filling is heated through.

Remove the potatoes from the oven. Top each with the remaining crumbled bacon and the remaining 1 tablespoon plus 1 tablespoon (total 3 tablespoons) of sliced chives (adjust as desired).

If using, sprinkle a light dusting of paprika and slice green onions thinly to scatter over the potatoes for extra color and flavor.

Serve immediately while hot.