Loaded Baked Potato

• 4 large russet potatoes (about 8 oz each)
• 2 tablespoons olive oil
• 2 teaspoons coarse sea salt
• 4 tablespoons butter
• ½ cup sour cream
• 1 cup sharp cheddar cheese, shredded
• 6 strips thick-cut bacon, cooked and crumbled
• ¼ cup fresh chives, chopped
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)

Instructions

1. 1

   Select and Prep Potatoes

   Choose russet potatoes that are similar in size for even cooking. Scrub the potatoes thoroughly under running water to remove any dirt - you will be eating the skin, so cleanliness is important. Pat them completely dry with paper towels. Use a fork to poke holes all over each potato, about 8-10 pokes per potato. This allows steam to escape during baking and prevents the potatoes from bursting in the oven.

2. 2

   Season the Skins

   Rub each potato all over with olive oil, ensuring the entire surface is coated. This helps the skin crisp up and creates a barrier that keeps moisture inside. Generously sprinkle coarse sea salt all over each potato, pressing it gently so it adheres to the oiled surface. The salt seasons the skin and draws out moisture, contributing to that coveted crispy texture. Place potatoes directly on the oven rack with a baking sheet below to catch any drips.

3. 3

   Bake Until Perfect

   Bake at 400°F (200°C) for 50-60 minutes. Do not wrap in foil - this steams the potatoes and results in soft, soggy skin. The potatoes are done when a fork or knife slides easily into the center with no resistance. The skin should feel dry and slightly papery to the touch. For extra crispy skin, brush with more oil halfway through baking. The internal temperature should reach 205-210°F for ideal fluffy texture.

4. 4

   Prepare the Toppings

   While the potatoes bake, prepare all your toppings. Cook the bacon until crispy, either in a skillet over medium heat or in the oven at 400°F for 15-20 minutes. Drain on paper towels and crumble or chop once cooled. Shred the cheese if using block cheddar - freshly shredded melts better than pre-shredded. Chop the chives. Bring the butter to room temperature so it spreads easily. Have the sour cream ready.

5. 5

   Open and Fluff

   Once the potatoes are done, let them rest for 2 minutes. Using a sharp knife, cut a deep slit lengthwise down the center of each potato, about three-quarters of the way through. Gently squeeze the ends of the potato toward the center to push the fluffy flesh up and open the slit wider. This creates a pocket for all those delicious toppings. The steam that releases at this point is absolutely intoxicating.

6. 6

   Load and Serve

   Working quickly while the potatoes are hot, add a generous pat of butter to each potato and let it melt into the fluffy flesh. Season with pepper. Add a generous dollop of sour cream. Top with a mound of shredded cheddar cheese - the residual heat will melt it beautifully. Scatter crispy bacon crumbles over the cheese. Finish with a shower of fresh chopped chives. Serve immediately while everything is hot and melty.

Nutrition Facts

Per serving (approximate values)