Loaded Baked Potatoes Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water and pat dry. Use a fork to poke several holes in each potato to allow steam to escape.

Oil and season

Rub each potato all over with olive oil. Sprinkle the coarse kosher salt and freshly ground black pepper evenly on the skins.

Roast

Place potatoes directly on the oven rack or on a baking sheet lined with foil. Roast for 45–60 minutes, depending on size, until skins are crisp and a knife inserted into the center meets little resistance. (A medium potato typically takes about 50 minutes.) Remove from oven and let rest 5 minutes.

Prepare creamy filling

While potatoes roast, warm the milk in a small saucepan over low heat until just warm (do not boil). In a medium bowl, combine the butter (room temperature or melted), cream cheese, sour cream, warm milk, garlic powder, smoked paprika, and 1/2 tsp salt. Stir until smooth and homogenous.

Shred cheese

Shred the cheddar if not pre-shredded. Reserve about 1/2 cup for topping and fold the remaining cheese into the creamy mixture so it melts slightly into the filling (mix while filling is warm).

Cook bacon

While potatoes roast, cook the bacon until crisp: either fry in a skillet over medium-high heat for 8–10 minutes, turning occasionally, or bake on a sheet at 400°F (200°C) for 15–20 minutes. Transfer to a paper towel–lined plate and when cool, chop into bite-sized pieces.

Prepare onions and optional veg

Thinly slice the green onions, separating white and light-green parts from darker tops. If using frozen corn, briefly sauté 1 cup in a tablespoon of butter for 2–3 minutes until heated through; drain any excess moisture.

Open potatoes

When potatoes have cooled slightly (about 5 minutes after roasting), place on a cutting board. Use a long knife to cut a lengthwise slit across the top of each potato. Gently squeeze the ends to open the potato and create a cavity.

Make loaded filling

Spoon about 1/4 cup of the warm creamy cheese mixture into each potato. Use a fork to mash a bit of the cooked potato flesh into the creamy mixture so the filling becomes fluffy and cohesive. Adjust salt to taste.

Top and melt

Sprinkle reserved 1/2 cup shredded cheddar evenly over the 4 potatoes and return to the oven (or under a broiler) for 2–4 minutes until cheese melts and bubbles. If using broiler, watch carefully to avoid burning.

Finish and serve

Remove potatoes from oven. Top each potato with equal amounts of chopped bacon, sautéed corn (if using), sliced green onions (use darker tops for garnish), and a dollop of extra sour cream if desired. Sprinkle with fresh chives and an additional pinch of smoked paprika or black pepper. Serve hot.