Loaded Baked Potatoes Bacon Cheddar (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
4 large Russet potatoes
02 -
2 tbsp extra virgin olive oil
03 -
Salt and pepper to taste
→ Loaded Toppings
04 -
1-2 cups shredded cheddar cheese
05 -
6-8 strips bacon, cooked crispy and crumbled
06 -
Sour cream for serving
07 -
Fresh chives or green onions, diced
# Instructions:
01 -
Preheat your oven to 400°F. Rinse the potatoes under cold water and pat them completely dry. Use a fork to prick holes all over each potato - this prevents them from bursting in the oven. Drizzle with olive oil and rub it in, then season generously with salt and pepper.
02 -
Place the potatoes on an oven-safe wire rack set over a lined baking sheet. This allows air to circulate for crispy skin. Bake for about 1 hour for tender potatoes, or up to 2 hours if you want extra crispy skin. Don't wrap in foil - that makes them soggy!
03 -
While the potatoes bake, cook your bacon until crispy. You can do this right in the same oven - line bacon on a foil-lined baking sheet and bake for about 25 minutes. Once cool, crumble or chop into bite-sized pieces.
04 -
When the potatoes are done, carefully cut a lengthwise slit in the top of each one. Gently squeeze the ends to open them up like a flower, then fluff the flesh with a fork. Sprinkle generously with cheddar cheese and return to the oven for 3-5 minutes until the cheese melts.
05 -
Remove from the oven and top each potato with a dollop of sour cream, crispy bacon bits, and fresh chives or green onions. Add a final sprinkle of salt and pepper if you like. Serve immediately while everything is hot and the cheese is still gooey!
# Notes:
01 -
Russet potatoes work best because they have fluffy, starchy flesh that's perfect for baking
02 -
Pricking with a fork prevents the potatoes from exploding in the oven
03 -
Using a wire rack allows air circulation for crispy skin all around
04 -
Never wrap in foil if you want crispy skin - it creates steam and makes them soggy