This Loaded Baked Potato Recipe is a huge crowd-pleaser! We guarantee you’ll be making it again and again!
Lots of people claim that the egg is the perfect food. I can get behind this, but I have to change the wording to “a” perfect food because I also think the potato falls into the same category. What can’t you do with a potato? And how wonderful is it that there are so many different kinds and that each preparation produces its own unique flavor and texture: mashed, sautéed, French fried, scalloped, roasted… We could go on and on. But like lots of ingredients that are transformed by technique and the addition of other yummy things, there may be no potato quite as delicious as the one simply baked in the oven and decadently crowned with all kinds of gorgeous toppings.
Although potatoes had been introduced to America in the 1600s, it wasn’t until 1908 when the Northern Pacific Railroad finally made it to Idaho (after 30 years of construction!) that cooks discovered how baking potatoes made for a filling and very satisfying meal, especially for hungry railway workers. Soon, these cooks started offering an array of toppings for these spuds, which created less work for them and offered the railway workers opportunities to customize their meals. And that may have been how the “loaded” baked potato was born!
You can customize these potatoes (see suggestions below), but you’ll also really love the preparation in this recipe. There’s some dicing, chopping, and shredding involved, but the process for making loaded baked potatoes is very simple, and the result brings the ultimate pleasure. You have the fluffy potato topped with crunchy veggies, salty bacon, and sharp, creamy cheese, all encased in the potato’s crispy (thank you, olive oil!), beautifully seasoned skin. So good.
When I make loaded baked potatoes, I like to use this Thick-Cut Bacon for its crunchy, meaty bite.
Tips For A Perfect Baked Potato
It seems very simple to bake a potato, and it is! But, that said, there are some things you can do to produce a perfect one.
First, make sure your potatoes are all around the same size. Scrub them (so you can eat that delicious skin) and then rinse and dry very well. While your oven is preheating, and before you cover the entire outside with the olive oil and spice mixture, poke some holes all over the potatoes with a fork so that the steam can escape. If you have a wire cooling rack, place it on your baking sheet so the bottoms of your potatoes cook the same way as the tops. Check their doneness after an hour by sticking the fork back in. The insides should be very soft, and if they’re not, resume baking, and check every 10 minutes. And don’t forget to fluff up the insides once you’ve split the potatoes open.
FAQs & Tips
How Do I Store Leftovers?
Individually wrapped in foil, the baked and cooled potatoes can be stored in the refrigerator for 2-3 days or in the freezer for up to 3 months. We don’t recommend storing the potatoes with the toppings on them. Reheat the potatoes in a 350-degree Fahrenheit oven for about 10-15 minutes. If frozen, there’s no need to thaw them. Simply add an additional 8-10 minutes.
Will This Recipe Work With Any Kind Of Potato?
It will. You can even use sweet potatoes. But we think that russets are the best for loaded baked potatoes, as they are starchy and bake up beautifully fluffy.
Can You Use Butter Instead Of Olive Oil?
Yes! You can brush melted butter all over the outside of the potato instead of olive oil. But keep in mind that butter burns more quickly than oil, so you might want to add the butter and the spice mixture halfway through the cooking time.
Serving Suggestions
Loaded baked potatoes always inspire me to recreate the steakhouse experience at home. I start with a Roasted Shrimp Cocktail, followed by a classic Caesar Salad, and then I serve the potatoes with Rib Eye Steaks and Grilled Asparagus. An absolutely perfect dinner. Especially if rounded off with my family’s favorite steakhouse dessert: Chocolate Cake.
But there are also all sorts of ways to customize these potatoes. For instance, I love to do a Mexican version by substituting Queso for the shredded cheddar and Mexican Crema for the sour cream. Then, I use all the other ingredients in our recipe here, but I also add Shredded Mexican Chicken and offer Salsa and Jalapeño Sauce to drizzle on top. Another great way to use this recipe is to top the potatoes with Chili and Fried Corn.
Loaded Baked Potato Recipe
Ingredients
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 large russet potatoes washed and pricked with a fork
- Olive oil as needed to coat potatoes
- 3/4 cup cheddar cheese shredded
- 1/2 cup red bell pepper diced
- 1/2 cup yellow onion diced
- 8 slices bacon cooked and chopped
- 1/3 cup sour cream
- Chives finely chopped for garnish
Instructions
- Preheat the oven to 375°F. Mix together the salt, pepper, and garlic powder in a small bowl.
- Rub each potato with olive oil and season with the spice mixture. Place on a baking sheet and bake for about 1 hour to 1 hour 15 minutes, or until the potatoes are tender.
- Cut a slit in the top of each baked potato. Fluff the inside with a fork.
- Sprinkle with cheese, bell pepper, onion, and bacon pieces. Return to the oven for a few minutes if you prefer the cheese melted.
- Garnish with sour cream and chives before serving.
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