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–+ servings
Loaded Baked Potatoes

Ultimate Loaded Baked Potatoes: Comfort Food Done Right

Loaded Baked Potatoes are a comforting dish, customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Sturdy choice ideal for baking.
  • 2 tablespoon Unsalted Butter Can substitute with olive oil.
For the Filling
  • 1 cup Sour Cream Can swap with Greek yogurt.
  • ¼ cup Chives Green onions work well too.
  • 1 cup Shredded Cheddar Can use Monterey Jack or Pepper Jack.
  • ½ cup Cooked Bacon Or replace with crispy chickpeas.
Seasoning
  • 1 teaspoon Kosher Salt Adjust if using regular table salt.
  • ½ teaspoon Freshly Ground Black Pepper

Equipment

  • Oven
  • aluminum foil
  • bowl
  • knife
  • spoon

Method
 

Step-by-Step Instructions for Loaded Baked Potatoes
  1. Preheat the oven to 450°F (232°C).
  2. Prick potatoes with a fork and wrap each in aluminum foil.
  3. Bake the potatoes for about 1 hour until soft.
  4. Cut a slit in each potato and scoop out some flesh.
  5. Mix the scooped potato with butter, sour cream, chives, half the cheddar, bacon, salt, and pepper.
  6. Refill the potatoes with the mixture and top with remaining cheddar.
  7. Bake for an additional 5 minutes until cheese is melted.
  8. Garnish with extra chives and bacon, then serve.

Nutrition

Serving: 1potatoCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 5 days. For freezing, wrap each potato in plastic wrap and freeze for up to 3 months.

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