Description
Loaded Baked Potatoes
Ingredients
4 large russet potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 tbsp butter
2 green onions, sliced
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Directions
Preheat oven to 400°F (200°C). Scrub the potatoes clean and pierce each one with a fork.
Bake the potatoes directly on the oven rack for 45-60 minutes, or until fork-tender.
Carefully slice each potato lengthwise and scoop out most of the flesh, leaving a thin layer attached to the skin.
Mash the scooped-out potato with butter, sour cream, salt, and pepper until creamy.
Fold in half of the shredded cheddar cheese and half of the crumbled bacon.
Refill the potato skins with the mashed mixture. Top with remaining cheese and bacon.
Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with green onions and fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect loaded potatoes every time. First, choose large, uniform russet potatoes for even cooking. Scrub them thoroughly to remove dirt. After piercing, rub the skins lightly with oil and a sprinkle of salt for a crispier skin. Place them directly on the center oven rack with a baking sheet on the rack below to catch any drips. The potatoes are done when the skin is crisp and the interior yields easily to a fork. Let them cool for 5 minutes before handling. When scooping, use a sharp knife to cut the top lengthwise and a spoon to carefully remove the flesh, leaving a sturdy 1/4-inch shell. Mash the potato while still warm for the smoothest texture.
Serving Suggestions
These loaded potatoes are a versatile dish. Serve them as a hearty main course alongside a crisp green salad or steamed vegetables like broccoli or green beans. They also make an excellent side dish for grilled steak, roast chicken, or barbecue ribs. For a party appetizer, use smaller potatoes and cut them into halves or quarters after the final bake. Offer extra toppings like jalapeños, salsa, or different cheeses on the side for a customizable experience.
How-to Summary
In summary: scrub and pierce whole potatoes, bake at 400°F until tender, scoop out the flesh, mix with butter, sour cream, and seasonings, fold in half the cheese and bacon, refill the skins, top with remaining cheese and bacon, and bake again until melted and hot. Garnish and serve.
Frequently Asked Questions
Can I make these ahead of time? Yes. You can bake the potatoes, scoop, and prepare the filling a day in advance. Store the shells and filling separately in the fridge. Assemble and add the final bake just before serving.
How can I make this recipe vegetarian? Simply omit the bacon. Consider adding sautéed mushrooms, black beans, or a meat-free bacon alternative for a similar savory flavor.
Can I use a different type of potato? Russets are ideal for their fluffy texture. Yukon Golds will work but yield a denser, creamier filling and softer skin.
What’s the best way to reheat leftovers? Reheat in a 350°F oven or toaster oven for 15-20 minutes to maintain texture. The microwave will make the skin soggy.
How do I get my potato skins extra crispy? After the initial bake and scooping, brush the inside of the empty skins with a little oil or melted butter and bake them alone for 5-10 minutes before filling.
Common Mistakes to Avoid
- Not piercing the potatoes deeply enough, which can cause them to burst in the oven.
- Overfilling the skins, which can lead to messy spillovers during the second bake.
- Using cold sour cream and butter, which makes the filling harder to mix smoothly.
- Skipping the step of letting the baked potatoes cool slightly, resulting in burned hands and torn skins.
- Underseasoning the potato filling. Taste and adjust the salt and pepper before refilling the shells.
Conclusion
Mastering the loaded baked potato is about perfecting a simple technique. This classic comfort food, with its crispy skin, fluffy and creamy interior, and decadent toppings, is endlessly customizable and always satisfying. By following this enhanced guide and avoiding common pitfalls, you can create a restaurant-quality dish that is perfect for a family dinner or a crowd-pleasing side. Enjoy the process and the delicious, cheesy, bacon-filled results.