Loaded Baked Potatoes
Loaded Baked Potatoes are one of those comfort food recipes that never fail. Crispy potato skins, a creamy and cheesy filling, and plenty of bacon make this dish perfect as a hearty side or an easy dinner. This loaded baked potato recipe is baked twice in the oven for the best texture, using simple ingredients you probably already have in your kitchen. Serve them straight from the oven with extra sour cream and green onions for a cozy, crowd-pleasing meal.
Ingredients
- 3 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons salt divided
- 1 teaspoon black pepper
- 5 strips bacon
- 2 tablespoons butter 30 g
- ¼ cup heavy cream or milk 60 ml
- 3 tablespoons sour cream
- 1½ cups cheddar cheese grated (150–170 g)
- ½ bunch green onions or chives sliced
For serving (optional):
- Extra sour cream (optional)
- Extra bacon bits
- Extra green onions or chives
Instructions
Bake the potatoes
- Preheat the oven to 400°F (200°C). Wash and dry the potatoes, then pierce each one several times with a fork. Rub with olive oil and sprinkle with salt. Place on a baking tray and bake for 60–70 minutes, until tender.
Cook the bacon
- While the potatoes bake, cook the bacon in a pan over medium heat or in the oven at 400°F (200°C) for 12–15 minutes, until crispy. Let cool, then chop into small pieces.
Prepare the filling
- Let the baked potatoes cool for 5 minutes. Cut off the tops and scoop the flesh into a bowl, leaving a thin layer in the skins. Warm the butter and cream together, then add to the potatoes along with sour cream, most of the bacon, green onions, cheddar cheese, salt, and pepper. Mix until creamy.
Stuff the potatoes
- Spoon the filling back into the potato skins and top with extra cheddar cheese.
Bake again
- Return the stuffed potatoes to the oven and bake at 400°F (200°C) for 15 minutes, until the tops are melted and lightly golden.
Serve
- Top with extra sour cream, bacon bits, and green onions. Serve hot.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
