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Homestyle · Appetizer/Side

Loaded Baked Potatoes

Chef Chubbs

Fluffy oven-baked russet potatoes loaded with butter, cheddar, sour cream, crispy bacon, and green onions.

Prep time
10 minutes
Cook time
60 minutes
Total time
1 hour 10 minutes
Servings
4 servings
Chef Chubbs presenting Loaded Baked Potatoes

Ingredients

  • 4 large russet potatoes
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 2 Tbsp unsalted butter
  • 1 cup shredded cheddar cheese (115 g)
  • 1/2 cup sour cream (120 g)
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, thinly sliced
  • 1/2 tsp black pepper

Directions

  1. Preheat oven to 425°F (220°C).
  2. Scrub the potatoes clean, rub them with olive oil, and sprinkle them evenly with kosher salt.
  3. Bake for 50–60 minutes, until the potatoes are tender when pierced with a fork.
  4. Slice each potato lengthwise and gently squeeze the ends to open the fluffy interior.
  5. Add the butter and allow it to melt into the hot potato.
  6. Sprinkle generously with shredded cheddar cheese until melted.
  7. Top with sour cream, crumbled bacon, sliced green onions, and black pepper.
  8. Serve immediately while hot.