Loaded Baked Potato

A beloved American comfort classic, the loaded baked potato turns a humble russet into a hearty meal. Crispy-skinned potatoes split open and piled high with butter, sharp cheddar, bacon, and cool sour cream.

Serves 4

Estimate for one serving

• 520 cal
• 15g protein
• 48g carbs
• 31g fat
• 5g fiber

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Ingredients

• 4 large russet potatoes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 4 tbsp unsalted butter
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 6 slices cooked bacon
• 1/4 cup fresh chives
• 1/2 tsp black pepper

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2Scrub the russet potatoes under running water and pat dry with a towel.
3. 3Pierce each potato 6–8 times with a fork.
4. 4Rub the potatoes all over with olive oil and sprinkle evenly with kosher salt.
5. 5Place potatoes directly on the middle oven rack and bake for 45–55 minutes until a knife slides in easily.
6. 6While potatoes bake, cook bacon until crisp, drain on paper towels, and crumble into bits.
7. 7Finely chop fresh chives and set aside.
8. 8Remove potatoes from oven; let rest 5 minutes.
9. 9Slice each potato lengthwise down the center and gently squeeze open.
10. 10Fluff the insides with a fork, then divide butter among the four potatoes.
11. 11Season each with the black pepper.
12. 12Top each potato with sour cream, shredded cheddar, crumbled bacon bits, and a sprinkle of chives.
13. 13Serve immediately while hot and melty.