Ingredients:
For the Baked Potato:
- 4 large russet potatoes (or other starchy potatoes, like Idaho)
- Olive oil (for rubbing)
- Salt (for seasoning)
For the Toppings:
- 1 cup shredded cheddar cheese (or a combination of cheddar and Monterey Jack for extra creaminess)
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 4 slices cooked bacon, crumbled (or vegetarian bacon)
- 1/2 cup green onions, chopped
- 2 tablespoons unsalted butter (for extra richness)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon garlic powder (optional, for extra flavor)
- Chopped fresh parsley or chives (for garnish)
- Optional Add-Ins:
- Broccoli (steamed)
- Chili (for a chili-loaded baked potato)
- Pulled pork or shredded chicken
- Sautéed mushrooms
Instructions:
1. Prepare the Potatoes:
Preheat the Oven: Preheat your oven to 400°F (200°C). The high temperature will help the potatoes get crispy on the outside while staying soft on the inside.
Clean the Potatoes: Wash the russet potatoes under cold running water to remove any dirt. Use a vegetable brush to scrub them gently. Dry the potatoes thoroughly with a paper towel or clean kitchen towel.
Season the Potatoes: Rub each potato with a little olive oil to coat the skin. This will help the skin become crispy and flavorful while baking. Sprinkle with salt, ensuring even coverage on all sides. The salt will enhance the flavor of the skin and add a slight crunch.
Poke the Potatoes: Use a fork to poke several holes in each potato. This allows steam to escape while baking and prevents the potatoes from bursting in the oven.
2. Bake the Potatoes:
Bake the Potatoes: Place the prepared potatoes directly on the oven rack, or you can use a baking sheet if you prefer. Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork or knife. The time will vary depending on the size of the potatoes.
Check for Doneness: To check if the potatoes are done, gently squeeze them with an oven mitt or towel. The potatoes should yield to pressure, indicating they are soft inside. If they are still firm, bake them for an additional 10-15 minutes.
3. Prepare the Toppings:
Cook the Bacon: While the potatoes are baking, cook the bacon slices in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the skillet and drain on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Prepare the Green Onions: Chop the green onions (scallions) into thin slices, including both the white and green parts. Set aside for topping.
Grate the Cheese: Grate the cheddar cheese (or a combination of cheeses) if you haven’t already. This will melt beautifully over the hot potato.
4. Assemble the Loaded Baked Potatoes:
Cut and Fluff the Potatoes: Once the potatoes are done baking, remove them from the oven. Let them cool for a few minutes, then use a sharp knife to make a slit down the center of each potato. Be careful not to cut all the way through. Gently squeeze the ends of the potato toward each other to open it up and create a pocket for the toppings.
Fluff the Inside: Use a fork to fluff the inside of the potato, making a space for the butter, sour cream, and other fillings. Season the potato flesh with a little salt and pepper, and optionally, sprinkle in some garlic powder for extra flavor.
5. Top the Potatoes:
Add the Butter: Place a tablespoon of butter inside each potato, letting it melt into the fluffy interior. This adds richness and creaminess to the base of your loaded baked potato.
Sour Cream and Cheese: Spoon a dollop of sour cream onto the center of each potato, followed by a generous amount of shredded cheddar cheese. The cheese will start to melt over the hot potato, creating a deliciously gooey layer.
Add the Bacon and Green Onions: Top each potato with crumbled bacon and chopped green onions. The bacon adds a crispy, salty crunch, and the green onions add a fresh, slightly sharp flavor that contrasts beautifully with the creamy potato.
6. Garnish and Serve:
Garnish: For an added touch of freshness, sprinkle freshly chopped parsley or chives over the top of the loaded baked potatoes. This not only adds color but also a light herbal flavor to balance the richness of the cheese and bacon.
Optional Add-Ins: If you’re feeling adventurous, you can add extra toppings like sautĂ©ed mushrooms, steamed broccoli, chili, or pulled pork to elevate the dish even further. For a vegetarian option, you can top it with sautĂ©ed spinach, grilled vegetables, or a drizzle of olive oil for added flavor.
Serve: Serve the loaded baked potatoes immediately while they’re warm and the cheese is melty. They make a great side dish for a variety of main courses or can be served as a filling main dish on their own.
Serving Suggestions:
- With a Salad: Pair the loaded baked potato with a fresh salad, such as a Caesar salad, mixed greens, or even a simple tomato and cucumber salad to balance the richness of the potatoes.
- With Grilled Meat: Loaded baked potatoes make a great accompaniment to grilled meats like steak, chicken, or pork chops. They can also be served alongside roasted meats like roast beef or turkey.
- For a Vegetarian Meal: Make the loaded baked potato the star of a vegetarian meal by adding sautéed vegetables like mushrooms, spinach, or bell peppers. A hearty bowl of vegetable soup would also pair nicely with the potatoes for a comforting meal.
Tips for the Perfect Loaded Baked Potato:
- Choose the Right Potato: Russet potatoes are ideal for baked potatoes because they have a fluffy interior and a thick skin that crisps up nicely in the oven. Make sure to pick potatoes that are uniform in size to ensure even cooking.
- Don’t Overcook the Potatoes: If you leave the potatoes in the oven for too long, the skin can become too hard and dry. Check for doneness by squeezing the potato gently—it should give slightly when pressed.
- Get Creative with Toppings: The beauty of loaded baked potatoes is that they’re incredibly versatile. You can mix and match toppings based on your preferences. Add sautéed mushrooms, grilled chicken, or even a sprinkle of chili for a heartier dish.
- Make Ahead: You can bake the potatoes in advance and store them in the fridge for up to 2 days. When ready to serve, simply reheat the potatoes in the oven or microwave and add the toppings.
- Use the Right Cheese: Cheddar is the classic choice for loaded baked potatoes, but you can also experiment with Monterey Jack, gouda, or even blue cheese for a different flavor profile. Mixing cheeses will give you a rich, creamy topping.
Storage and Reheating:
Storing Leftovers: Store leftover loaded baked potatoes in an airtight container in the fridge for up to 3 days. The potatoes will stay good, though the texture may change slightly as the toppings cool and firm up.
Reheating: To reheat, place the potato in the microwave for 1-2 minutes, or heat it in the oven at 350°F (175°C) for about 10 minutes. Add fresh cheese and toppings before serving for the best results.
Final Thoughts:
Loaded Baked Potatoes are the perfect comfort food—crispy, fluffy potatoes filled with rich toppings that everyone will love. They’re easy to make, customizable, and can be turned into a main or side dish depending on your preference. Whether you go classic with bacon and cheese or add creative toppings like sautéed mushrooms and chili, this dish is sure to become a favorite. Make it your own and enjoy the warm, comforting flavors that are perfect for any occasion.