Loaded Baked Potato Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Prepare potatoes

Scrub the russet potatoes clean and pat dry. Prick each potato 6–8 times with a fork to allow steam to escape.

Oil and season skins

Rub each potato all over with olive oil, then sprinkle with kosher salt and freshly ground black pepper, making sure the skins are evenly coated.

Bake

Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake 50–60 minutes, turning once halfway through, until skins are crisp and an inserted knife meets little resistance (internal temperature ~205°F / 96°C). For larger potatoes, add 5–10 minutes.

Cook bacon

While potatoes bake, arrange bacon slices in a cold skillet. Cook over medium heat 8–10 minutes, turning occasionally, until crisp. Transfer to a paper towel–lined plate to drain and cool, then chop or crumble. Alternatively, bake bacon at 400°F (200°C) for 15–18 minutes on a sheet pan.

Shred cheese and prep aromatics

Grate the cheddar if not pre-shredded. Slice green onions thinly (white and light green parts for topping, dark green reserved for garnish). Chop chives finely.

Split and fluff potatoes

When potatoes are done, remove from oven. Using a sharp knife, make a lengthwise slit across the top of each potato about two-thirds through. Gently squeeze the ends toward the center to open the potato. Use a fork to fluff the interior flesh, leaving about 1/4 inch of skin as a shell.

Season and mix filling

Distribute 1 tablespoon of butter into each potato half (total 4 tbs). Sprinkle each with 1/8 tsp salt and a light grind of black pepper. If you prefer a smoother, creamier filling, scoop out the flesh into a bowl, mash with the butter, 1/4 cup sour cream, 1/4 tsp salt, and 1/8 tsp pepper, then spoon back into skins.

Add cheese and bacon

Top each potato with about 1/2 cup shredded cheddar (reserve some for broiling) and an even portion of the crumbled bacon.

Melt cheese

Return potatoes to the oven on the baking sheet and bake 5–7 minutes at 425°F until cheese is melted. For a browned top, switch oven to broil on high and broil 1–2 minutes—watch closely to avoid burning.

Finish and garnish

Remove potatoes from oven. Dollop about 2 tablespoons of sour cream on each potato, sprinkle with sliced green onions and chopped chives. Add extra bacon pieces and a final grind of black pepper to taste.

If using broccoli, steam florets until bright green and just tender (2–3 minutes), chop and scatter over the finished potatoes before serving. For salsa or jalapeño, spoon salsa over the sour cream or arrange jalapeño slices on top for heat.