Loaded baked potatoes are pure joy. Fluffy inside. Crispy skin. Piled high with butter, sour cream, melty cheese, crispy bacon, and fresh chives.
One hour (mostly hands-off). Make it a side or the main event.
Preheat & Prep
Preheat oven to 400°F (200°C). Wash and dry potatoes.
Poke each potato several times with a fork.
Rub with olive oil and salt.
Bake
Place potatoes directly on oven rack or on a baking sheet.
Bake for 50-60 minutes until tender when pierced with a fork.
Fluff
Slice open each potato. Gently fluff the inside with a fork.
Load & Serve
Top with butter, sour cream, cheddar, bacon, and chives.
Season with salt and pepper. Serve hot.
Summary
Prep Time: 5 minutes | Cook Time: 50-60 minutes | Total Time: 55-65 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Store baked potatoes in fridge for 4 days. Reheat in oven at 350°F for 15-20 minutes. Freeze baked potatoes (without toppings) for 2 months. Add fresh toppings when serving.
