Loaded Baked Potato
Crispy-skinned baked potato topped with melted cheddar, sour cream, crispy bacon bits, and fresh chives. A classic comfort food side dish or light main course.
- Total time
- 50 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- ½ cup bacon bits or crumbled cooked bacon
- 2 tablespoon fresh chives, chopped
- 2 tablespoon butter
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Scrub potatoes under cold running water and pat dry with paper towels.
- 3
Poke each potato multiple times with a fork to allow steam to escape.
- 4
Rub potatoes with olive oil and sprinkle with kosher salt and black pepper on all sides.
- 5
Place potatoes directly on the oven rack and bake for 40-45 minutes until tender when pierced with a fork.
- 6
Remove from oven and let cool for 2 minutes.
- 7
Carefully cut each potato in half lengthwise.
- 8
Fluff the insides with a fork and place a pat of butter inside each half.
- 9
Top with shredded cheddar cheese while potatoes are still hot.
- 10
Add a dollop of sour cream, bacon bits, and fresh chives.
- 11
Serve immediately while cheese is melted.
Tools you’ll need
- oven
- fork
- paper towels
- knife
- cutting board
- measuring cups
- measuring spoons
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