Name: Loaded Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large russet potatoes (about 10 oz each); 2 tbsp olive oil; 1 tsp kosher salt; ¼ tsp black pepper; 1 cup shredded cheddar cheese; 6 slices cooked bacon, crumbled; ½ cup sour cream; 2 tbsp butter, softened; ¼ cup chopped green onions (or chives)

Description

This Best Loaded Baked Potatoes recipe features perfectly crispy-skinned russet potatoes baked to tender perfection and topped with rich melted cheddar cheese, crispy bacon, creamy sour cream, butter, and a sprinkle of fresh green onions. A classic, comforting side or meal that’s easy to prepare and always a crowd-pleaser.

Ingredients

Scale

Potatoes and Seasoning

4 large russet potatoes (about 10 oz each)
2 tbsp olive oil
1 tsp kosher salt
¼ tsp black pepper

Toppings

1 cup shredded cheddar cheese
6 slices cooked bacon, crumbled
½ cup sour cream
2 tbsp butter, softened
¼ cup chopped green onions (or chives)

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Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) to get it ready for baking the potatoes.
Prepare Potatoes: Wash and scrub the potatoes thoroughly to remove any dirt, then pat them dry to ensure the skins crisp up well in the oven.
Pierce Potatoes: Use a fork to poke 5-6 holes in each potato. This allows steam to escape during baking, preventing bursting.
Season Potatoes: Rub each potato with olive oil, then sprinkle with kosher salt for flavor and crispness.
Place for Baking: Lay the potatoes directly on the oven rack or on a baking sheet lined with foil for easy cleanup.
Bake Potatoes: Bake them for 50-60 minutes, turning halfway through. The potatoes are done when a fork slides in easily.
Cool Slightly: Remove the potatoes from the oven and let them cool just enough to handle safely.
Slice and Fluff: Slice each potato open lengthwise and fluff the inside with a fork to create a creamy texture.
Add Butter and Cheese: Place softened butter inside each potato, then top with shredded cheddar cheese.
Melt Cheese: Return the potatoes to the oven for another 5 minutes until the cheese melts beautifully.
Add Toppings: Sprinkle crumbled bacon, sour cream, and chopped green onions over the melted cheese.
Season and Serve: Finish with a light sprinkle of black pepper and serve the loaded baked potatoes hot for maximum flavor.

Notes

Russet potatoes are preferred for their starchy texture and fluffy interior when baked.
Poking holes in the potatoes is essential to avoid bursting in the oven.
For extra crispy skins, bake the potatoes directly on the oven rack without foil.
You can substitute green onions with chives for a milder onion flavor.
Leftover loaded baked potatoes can be reheated in the oven to preserve texture.