Ultimate Loaded Baked Potatoes with Crispy Bacon and Chives
Loaded Baked Potatoes
Crispy-skinned Russet potatoes piled high with bacon, melted cheese, and cool sour cream.
Nutrition (per serving)
There is something undeniably comforting about a perfectly executed baked potato. The secret lies in the contrast between the salty, shatteringly crisp skin and the light, cloud-like interior. When you slice into that hot potato and watch a pat of butter melt instantly into the fluffy flesh, you know you're in for a treat. This isn't just a side dish; it's a canvas for some of the best flavors in the kitchen.
For this 'loaded' version, we are pulling out all the stops. We start with the classic trio of sharp cheddar, smoky bacon, and cool sour cream, but it’s the little details—like rubbing the skins with sea salt before baking—that elevate this from a simple snack to a main-course-worthy meal. Whether you're serving these for a cozy weeknight dinner or as the star of a game-day spread, they are guaranteed to disappear fast.
Ingredients
- Large Russet potatoes:4 pieces
- Olive oil:2 tbsp
- Fine sea salt:1 tsp
- Thick-cut bacon:8 slices
- Unsalted butter:4 tbsp
- Sharp cheddar cheese, shredded:1 cup
- Sour cream:½ cup
- Green onions, thinly sliced:3 pieces
Instructions
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Preheat your oven to 400°F. Scrub the potatoes thoroughly and pat them completely dry with a kitchen towel.
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Using a fork, prick each potato several times all over to allow steam to escape during baking.
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Rub the outside of each potato with olive oil and sprinkle generously with sea salt. Place them directly on the middle oven rack and bake for 50-60 minutes, or until the skin is crisp and the inside is soft when pierced with a knife.
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While the potatoes bake, cook the bacon in a large skillet over medium heat until crispy. Drain on paper towels and crumble into small bits.
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Once the potatoes are done, remove them from the oven. Using a knife, cut a lengthwise slit down the center of each potato.
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Gently squeeze the ends of the potato toward the center to 'pop' it open. Use a fork to fluff the white flesh inside.
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Place a tablespoon of butter into each potato, followed by a generous sprinkle of shredded cheese and the crumbled bacon.
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Return the potatoes to the oven for 2-3 minutes just until the cheese is bubbling and melted.
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Finish each potato with a large dollop of sour cream and a handful of sliced green onions before serving immediately.
Tips & Notes
- Always use Russet potatoes for baking; their high starch content ensures that fluffy, mealy texture we love.
- Baking the potatoes directly on the oven rack allows hot air to circulate around the entire potato, resulting in crispier skin.
- For an extra kick, add a pinch of smoked paprika or a few dashes of hot sauce to the sour cream.
