There is a special kind of magic in a perfectly cooked baked potato. Imagine breaking through a crispy, salty skin to reveal a steaming, fluffy interior, ready to be mashed with butter until it’s light and airy. Now, pile it high with a generous dollop of cool sour cream, a blanket of sharp melted cheddar, a shower of crispy, salty bacon, and a sprinkle of fresh chives. This isn’t just a side dish; it’s a masterpiece of texture and flavor, and this recipe will show you how to achieve that steakhouse-quality perfection every single time.
Prep Time: 10 mins
Total Time: 1 hr 15 mins (includes baking time)
Servings: 4
Ingredients:
- 4 large Russet potatoes, (about 10-12 oz each)
- 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 4 tbsp butter
- ¾ cup sour cream or plain Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- ¼ cup fresh chives, chopped
Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water and pat them completely dry with a paper towel. This is crucial for a crispy skin.
- Oil and Salt: Place the dry potatoes in a bowl. Drizzle with olive oil and toss to coat each potato evenly. Sprinkle generously with coarse sea salt, ensuring all sides are covered.
- Pierce the Potatoes: Using a fork or a sharp knife, pierce each potato 4-5 times on all sides. This allows steam to escape during baking and prevents the potatoes from bursting.
- Bake to Perfection: Place the potatoes directly on the middle oven rack. Do not wrap them in foil! Bake for 60-75 minutes, or until the skin is dark and crispy and the inside is completely tender when pierced with a fork.
- Open and Fluff: Carefully remove the hot potatoes from the oven. Make a deep slice lengthwise down the center of each potato. Using a fork, gently fluff up the inside of the potato to create a light, airy texture.
- Load ‘Em Up: Add 1 tablespoon of butter into the center of each hot potato, allowing it to melt. Top generously with sour cream, shredded cheddar cheese, crumbled bacon, and a final sprinkle of fresh chives.
- Serve Immediately: Serve the loaded baked potatoes while they are hot and the cheese is melty. Enjoy!
Recipe Notes:
- The Right Potato: Russet potatoes are the absolute best choice for baking. Their high starch content and thick skin result in a fluffy interior and a sturdy, crispy shell.
- The Secret to Crispy Skin: The combination of a completely dry potato, a coating of oil, and a generous amount of coarse salt creates that irresistible, salty, crispy skin. Baking directly on the oven rack allows air to circulate for maximum crispiness.
- No Foil Zone: Wrapping potatoes in aluminum foil traps steam, resulting in a soft, steamed skin rather than a crispy one. For a true baked potato, always go foil-free.
- Air Fryer Method: For a faster option, you can air fry the prepared potatoes at 400°F (200°C) for 35-45 minutes, flipping halfway through, until crispy and tender.
- Topping Variations: Get creative! Other delicious toppings include chili, pulled pork, steamed broccoli with cheese sauce, sautéed mushrooms, or a sprinkle of smoked paprika.
There you have it—a simple yet profoundly satisfying classic that never disappoints. This method for the ultimate loaded baked potato will transform a humble ingredient into the star of the show. We hope this becomes your go-to recipe for comfort and deliciousness! Happy baking!
Estimated Nutritional Information (per loaded potato)
Calories: 620; Protein: 18g; Fat: 40g (Saturated Fat: 22g); Carbohydrates: 48g; Fiber: 6g; Sugar: 4g; Sodium: 950mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
