Loaded Baked Potato Delight (Print Page)

Fluffy baked potatoes topped with butter, sour cream, cheese, bacon, and chives for a flavorful meal.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - ½ cup sour cream
04 - 1 cup shredded cheddar cheese
05 - 4 slices bacon
06 - 2 tablespoons chopped fresh chives
07 - Salt and freshly ground black pepper to taste

# Directions:

01 - Set oven temperature to 400°F (200°C).
02 - Pierce each potato several times with a fork, then place directly on the oven rack.
03 - Bake potatoes for 50 to 60 minutes until skins are crisp and interior is tender when pierced with a fork.
04 - While potatoes bake, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble.
05 - Remove potatoes from oven. Make a lengthwise incision on top of each potato and gently squeeze to open. Fluff the interior with a fork, then add ½ tablespoon butter and season with salt and pepper.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese, crumbled bacon, and sprinkle with chopped chives.
07 - Serve immediately while hot for best flavor and texture.

# Expert Advice:

01 -
  • A complete meal or side that comes together in just over an hour, and most of that is hands-off baking.
  • Crispy bacon and melted cheese create this unexpected contrast with fluffy potato that somehow never gets old.
  • Endlessly customizable—swap cheeses, add jalapeños, use smoked paprika instead of bacon if you're vegetarian.
  • Tastes just as good reheated, so leftovers are genuinely welcome in your lunch box the next day.
02 -
  • Baking the potatoes directly on the oven rack (not on a baking sheet) is non-negotiable if you want crispy skin—the direct heat underneath is what creates that texture.
  • Assemble your toppings while the potatoes are still steaming hot so the butter melts and everything melds together rather than sitting in separate cold layers.
  • Don't skip fluffing the insides with a fork; it aerates the potato and makes it taste lighter and better at holding onto toppings.
03 -
  • Make your bacon ahead of time and store it in the fridge; it reheats perfectly in the oven while your potatoes bake, streamlining the process.
  • If you're serving a crowd, have all your toppings prepped and in small bowls before the potatoes come out so assembly is fast and everything stays hot.
  • Leftover loaded potatoes can be gently reheated in a 180°C (350°F) oven for about 15 minutes and taste genuinely good the next day, making this an excellent meal-prep option.
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