Loaded Baked Potatoes with Bacon and Cheddar begin with four russets baked directly on a wire rack so their oiled, salted skins turn crisp. The fluffy centers are finished with melted cheddar, crumbled bacon, sour cream, and fresh chives or green onions.
The recipe serves 4 in 75 minutes, including 10 minutes of preparation and 65 minutes of cooking. Baking without foil is essential to the intended skin texture.
Loaded Baked Potatoes Ingredients
Gather 4 large russet potatoes, 2 tablespoons extra-virgin olive oil, salt and pepper, 1 to 2 cups shredded cheddar, and 6 to 8 strips bacon cooked until crisp and crumbled. For serving, have sour cream and chopped chives or green onions ready.
These amounts make 4 loaded potatoes, one per serving. The ranges for cheddar and bacon allow the topping level to suit each potato without changing the core baking method.
If you enjoy this recipe, you may also like Loaded Scalloped Potatoes.
How to Make Loaded Baked Potatoes
- Heat the oven to 400°F. Rinse and thoroughly dry 4 russet potatoes, then prick them with a fork.
- Rub with 2 tablespoons olive oil and season with salt and pepper.
- Place on a wire rack set over a lined baking sheet, without foil. Bake about 1 hour until tender, or up to 2 hours for extra-crisp skins.
- Cook the 6 to 8 bacon strips until crisp; the oven method takes about 25 minutes. Drain and crumble.
- Slit each potato, gently squeeze it open, and fluff the center. Add 1 to 2 cups cheddar across the four potatoes.
- Return to the oven 3 to 5 minutes to melt, then top with bacon, sour cream, and chives or green onions.
Choose, Rinse, and Dry Four Russets
Prick, Oil, and Season the Skins
Set a Rack Over a Lined Sheet
Bake at Four Hundred Degrees
Cook Six to Eight Bacon Strips Until Crisp
Open and Fluff Without Tearing the Skins
Add Cheddar and Melt Three to Five Minutes
Finish With Bacon and Cool Toppings
Timing and Texture Guide
Storage and Reheating
Conclusion
At 400°F, rinse and dry 4 russets, prick them, rub with 2 tablespoons olive oil, and season. Bake unwrapped on a rack over a lined sheet for about 1 hour until tender, or up to 2 hours for extra-crisp skins. Cook 6 to 8 bacon strips crisp. Open and fluff potatoes, add 1 to 2 cups cheddar, melt 3 to 5 minutes, and finish with bacon, sour cream, and chives or green onions.
Frequently Asked Questions
- → Should the potatoes be wrapped in foil?
No. Bake them without foil on a wire rack so the skins become crisp.
- → How long do the potatoes bake?
Bake at 400°F for about 1 hour until tender, or up to 2 hours for extra-crisp skins.
- → How long does the cheddar need to melt?
Return the opened, cheese-topped potatoes to the oven for 3 to 5 minutes.
- → How many loaded potatoes does this recipe make?
It makes 4 potatoes, serving 4 people.