Loaded Baked Potato

Name: Loaded Baked Potato
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: russet potatoes 2 ea; cheddar cheese 90 g; bacon 80 g; sour cream 4 tbsp; chives 2 tbsp; butter 1 tbsp; salt 0.75 tsp; black pepper 0.5 tsp

Quick answer

Total time: 60 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

The skin should be dry and crisp, the center hot and fluffy, and everything else piled on top: cheddar, bacon, sour cream and chives.

Potatoes of similar size finish together, and fork holes on every side let heat and steam move through evenly. Salted butter rubbed over the skin draws out moisture if the potato sits around, so it goes into the oven right away. A crisp shell also lets you fluff the flesh with a fork without tearing through the side. The cheddar comes first, straight onto the hot flesh, so the potato's own heat melts it before the rest is added.

Ingredients

servings

IngredientAmount

russet potatoes2 ea

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Instructions

6 steps

1

Choose 2 russet potatoes of similar size so they finish together.

Scrub the skins well, dry them completely, then poke holes all over with a fork so heat can reach the center evenly.
2

Rub the skins evenly with 1 tablespoon softened butter and 3/4 teaspoon salt.

Coat the surface lightly rather than heavily, then move the potatoes straight to the oven so the salted skin bakes crisp instead of turning damp.
3

Preheat the oven to 200C and place the potatoes on the center rack.

Bake for 45 to 50 minutes, until a skewer slides in easily and the skin feels thin, dry, and crisp.
4

While the potatoes bake, cook 80 g bacon over medium heat so the fat renders slowly.

When the pieces are deeply browned and firm, drain them well, let them cool slightly, then crumble or chop finely.
5

Split each hot potato lengthwise, holding it with a towel or gloves, then press the ends gently to open it.

Fluff only the flesh with a fork, adding air without tearing the crisp skin.
6

Add 90 g cheddar cheese first, directly onto the hot flesh, so it melts from the potato heat.

Top with bacon, 4 tablespoons sour cream, 2 tablespoons chives, and 1/2 teaspoon black pepper, then serve right away.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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