Loaded Baked Potato
A crispy-skinned baked potato topped with melted cheddar, sour cream, bacon, chives, and butter. Ready in under 30 minutes using the oven or microwave.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 2 whole large russet potatoes
- 2 tablespoons butter
- ¾ cup sharp cheddar cheese, shredded
- ½ cup sour cream
- 6 slices bacon, cooked and crumbled
- 3 tablespoons fresh chives, chopped
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Scrub each potato under cold running water, rubbing the skin with your fingers to remove any dirt, then pat completely dry with a clean towel.
- 3
Poke each potato 4–5 times all over with a fork, piercing 1/4 inch deep into the skin, so steam can escape while baking.
- 4
Place both potatoes directly on the center oven rack with a baking sheet on the rack below to catch any drips, then close the oven door.
- 5
Bake until a fork inserted into the thickest part slides through with no resistance, about 15 minutes; the skin should look slightly wrinkled.
- 6
Remove the baking sheet from the oven using oven mitts, then place both potatoes on a clean cutting board and let them cool for 1 minute.
- 7
Cut each potato in half lengthwise from end to end, splitting it into two long halves; the insides will be very hot and steamy.
- 8
Scoop out the top 1/3 of the insides of each potato half, leaving a 1/4-inch-thick shell, and discard the scooped flesh or save for another use.
- 9
Place all four potato halves skin-side down on a clean plate or cutting board, with the hollowed-out side facing up.
- 10
Place 0.5 tablespoon of butter into the hollow of each potato half, dividing the 2 tablespoons evenly among the four halves.
- 11
Sprinkle 3 tablespoons of shredded cheddar cheese evenly over each potato half, covering the inside surface.
- 12
Divide the cooked bacon crumbles evenly among the four potato halves, scattering them over the cheese.
- 13
Top each potato half with 2 tablespoons of sour cream, dolloping it into the center of the hollow.
- 14
Sprinkle the fresh chives evenly over all four potato halves, dividing the 3 tablespoons among them.
Tools you’ll need
- oven
- baking sheet
- fork
- kitchen knife
- cutting board
- oven mitts
- spoon
- plate
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