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Loaded Baked Potato

Loaded baked potatoes have crisp skins and fluffy centers, baked until a knife slides easily into each potato. Finish them with butter, cheddar, sour cream, crisp bacon, and scallions for a classic, hearty side.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium (about 8 ounces each), scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the toppings
  • 4 bacon slices
  • 4 tbsp unsalted butter softened
  • 1 cup cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 425°F.
  2. Prick each potato several times with a fork, rub with the olive oil, and sprinkle with the salt.
  3. Place the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until the skins are crisp and a knife slides easily into the centers.
Prepare the toppings
  1. While the potatoes bake, cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble.
Assemble and serve
  1. Cut a lengthwise slit in each hot potato and gently squeeze the ends to open.
  2. Fluff the insides with a fork, then divide the butter and cheddar among the potatoes.
  3. Top each potato with sour cream, crumbled bacon, and scallions, and serve immediately.

Notes

For crisp skins, scrub and dry the potatoes thoroughly before baking. Refrigerate leftovers in an airtight container for up to 3 days; freeze the baked potatoes without toppings if desired. Plain Greek yogurt can replace the sour cream.