Loaded Baked Potato Recipe

Name: Willie's Grill & Icehouses Loaded Baked Potato Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count russet potatoes (medium); 2 tbs olive oil; 1 tbs kosher salt; 1 tsp freshly ground black pepper; 4 tbs unsalted butter; 2 cups sharp cheddar cheese, shredded; 1 cup sour cream; 3 tbs fresh chives, thinly sliced; 8 slices bacon, cooked and crumbled; 1 tsp salt (for seasoning interior); 0.5 tsp black pepper (for seasoning interior); 1 cup grilled chicken, diced; 1 cup pulled pork, warmed; 1 cup smoky brisket, shredded and warmed

Inspired by Willie's Grill & Icehouse

Time1h 20m

Serves4

Topped with butter, cheese, sour cream, chives & bacon. Add Grilled Chicken, Pulled Pork, or Smokey Brisket

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Ingredients

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Baked Potatoes

4 count russet potatoes (medium)

2 tbs olive oil

1 tbs kosher salt

1 tsp freshly ground black pepper

Toppings

4 tbs Unsalted butter

2 cups sharp cheddar cheese, shredded

1 cup Sour cream

3 tbs fresh chives, thinly sliced

8 slices Bacon, cooked and crumbled

1 tsp salt (for seasoning interior)

1/2 tsp black pepper (for seasoning interior)

Optional Add-Ins (choose one or more)

1 cup grilled chicken, diced

1 cup pulled pork, warmed

1 cup smoky brisket, shredded and warmed

Method

Baked Potatoes

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub potatoes well under cold water, then dry. Pierce each potato 4–6 times all around with a fork to allow steam to escape.

Season and roast

Rub each potato evenly with olive oil, then sprinkle with kosher salt and black pepper. Place potatoes directly on the oven rack or on a baking sheet lined with foil. Roast 45–60 minutes, until skins are crisp and a skewer or fork slides into the center with little resistance. Cooking time depends on potato size.

Toppings

Cook bacon

While potatoes roast, cook bacon until crisp: in a skillet over medium heat cook slices 6–10 minutes, turning occasionally, or bake bacon on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Transfer to paper towels and crumble when cool.

Prepare cheese and chives

Shred the sharp cheddar if not pre-shredded and thinly slice chives. Set sour cream at room temperature for easier dolloping.

Split and fluff

When potatoes are done, remove from oven and let cool 5 minutes until safe to handle. Using a sharp knife, make a lengthwise slit across the top of each potato. Press the ends toward each other to open the potato. Using a fork, fluff the interior flesh and mix in 1 tablespoon of butter and a pinch (about 1/4 tsp) of salt and a little black pepper to each potato to taste.

Assemble loaded potatoes

Top each fluffed potato with 1/2 cup shredded cheddar (adjust if you prefer more), 2 tablespoons sour cream, 2 tablespoons crumbled bacon, and 3/4 tablespoon chopped chives. Add remaining butter on top if desired. For a melty top, return assembled potatoes to the oven for 3–5 minutes or microwave each for 30–45 seconds until cheese melts.

Optional proteins

If adding grilled chicken, pulled pork, or smoky brisket, warm the chosen protein and place about 1/2 cup on top of each potato before adding cheese so the cheese melts into the protein slightly. Adjust quantities to taste.

Finish and serve

Finish with additional chives and a sprinkle of crumbled bacon. Serve immediately while hot.