Loaded Baked Potato
Quick answer
Loaded baked potato starts with a russet potato baked whole at 200 degrees Celsius for about 50 minutes until the inside is fluffy and the skin is crisp.
What makes this special
- Salt and butter rubbed on russet skin create a thin, crispy shell for this Loaded Baked Potato.
- Rubbing salt and butter on the skin before baking creates a thin, crispy shell
- Cheddar placed on the hot potato melts from residual heat coating the fluffy interior
Key ingredients
Core cooking flow
- 1 Choose 2 russet potatoes of similar size so they finish together.
- 2 Rub the skins evenly with 1 tablespoon softened butter and 3/4 teaspoon salt.
- 3 Preheat the oven to 200C and place the potatoes on the center rack.
Loaded baked potato starts with a russet potato baked whole at 200 degrees Celsius for about 50 minutes until the inside is fluffy and the skin is crisp. Rubbing the skin with salt and butter before baking and poking holes with a fork ensures even heat penetration and a thin, crunchy shell. The hot potato is split open, the flesh is fluffed with a fork, then piled with shredded cheddar cheese - which melts on contact - crumbled crispy bacon, cold sour cream, and chopped chives. The sour cream's cool tang balances the salty bacon and rich cheese, while the chives add a mild onion freshness. No additional cooking is needed beyond the bake itself, making it equally suited as a side dish or a full meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Season
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.
- 3Heat
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.
- 4Control
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.
- 5Step
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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