Name: Loaded Baked Potatoes
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 Servings
Cuisine: Other
Ingredients: 4 russet potatoes; 2 scallions; 1 tbsp butter; 2 tablespoons sour cream; 4 strips bacon; 2 ounces shredded cheddar cheese; 0.5 tsp salt; 0.25 tsp black pepper; sour cream

From the Cook

1/2

Loaded Baked Potatoes

OnlineCook Verified

Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 400°F.

Line a baking sheet with aluminum foil. Set aside.

Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil.

Bake the potatoes directly on middle rack of oven until fork-tender, 60-75 minutes. When done, remove potatoes from the oven and allow them to rest until they're cool enough to handle.

Remove the potatoes from the aluminum foil. Make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Scoop out about half of the potato flesh from each potato and place in a large mixing bowl.

Finely mince the scallions. Add half of the scallions to the mixing bowl.

Add the butter, sour cream, half of the bacon, half of the shredded cheese, and salt and black pepper to the bowl. Smash the mixture with a large fork into a chunky mash.

Place the hollowed potatoes on a baking sheet. Spoon an equal amount of the potato mash inside of each potato. Sprinkle the potatoes with the remaining shredded cheese.

Bake the potatoes on middle rack of oven until the cheese is melted and the potatoes are heated through, 8-10 minutes.

Check to see that potatoes are done. Remove from oven or add time as needed.

Sprinkle the remaining minced scallions and crumbled bacon over the tops of the potatoes.

Top each potato with a generous spoonful of sour cream, if desired. Serve immediately.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Choose the Right Potato Size 🥔
Select medium-sized russet potatoes of uniform size to ensure even cooking; avoid very large ones that cook unevenly or very small ones that dry out too quickly.
Pre-Bake for Crispy Skin 🔥
Bake potatoes at 425°F for the first 20 minutes to crisp the skin, then reduce to 375°F to finish cooking the interior without burning the exterior.
Render Bacon Properly for Maximum Flavor 🥓
Cook bacon low and slow until it's perfectly crispy, then reserve 2 tablespoons of bacon fat to mix into your sour cream mixture for a rich, authentic flavor boost.
Toast Your Scallions for Depth 🌱
Briefly warm the scallions in a pan with butter before garnishing to enhance their sweetness and prevent the raw onion bite from overpowering the dish.
Warm Your Toppings Before Serving 🧈
Heat the sour cream, butter, and cheese together gently just before serving to create a creamy, cohesive topping that melts perfectly into the hot potato flesh.