Loaded Baked Potatoes
Loaded baked potatoes are the Swiss Army knife of comfort food—versatile, satisfying, and so darn easy to make.
Ingredients
- 4 medium-to-large Russet potatoes scrubbed clean
- 4 tsp olive oil
- 4 tsp coarse kosher salt
- 2 tsp freshly ground black pepper
1/4 -1/2 cup (32 - 64 grams) desired fillings
- For a classic loaded potato: 1/8 cup shredded white cheddar, 1 TBSP diced cooked bacon, 1/2 TBSP cherry tomatoes, 1/2 TBSP sliced green onions. Add diced avocado and sour cream if desired.
- For broccoli cheddar loaded: 1/8 cup roasted or steamed broccoli florets and 1/8 cup sharp cheddar cheese.
- For chili loaded: 1/8 cup shredded white cheddar, 1/8 cup slow cooker chili, 1 TBSP sliced green onions, 1 TBSP diced avocado. Add sour cream if desired.
Instructions
Preheat Your Oven
- Set your oven to 450°F (230℃). Line a large baking sheet with foil for easy cleanup. If you have a wire rack, place it on top of the baking sheet to elevate the potatoes for even cooking.
Prep the Potatoes
- Using a fork or small knife, pierce each potato about 10 times on all sides to allow steam to escape while cooking. Arrange the potatoes on the prepared baking sheet.
First Bake
- Place the tray in the oven and bake for 25 minutes. Once the time is up, remove the baking sheet.
Season
- Brush each potato with olive oil or melted butter until fully coated. Sprinkle generously with kosher salt, ensuring all sides are seasoned. Flip the potatoes over to promote even browning and return them to the oven.
Second Bake
- Bake for another 20–25 minutes, checking for doneness by gently squeezing the potatoes with an oven mitt. They should feel soft and yield under pressure. If they’re not quite ready, continue baking in 5-minute intervals until perfectly tender.
Slice and Fluff
- Using a small knife, cut a slit lengthwise across the top of each potato. Gently press the ends to open them up, creating space for your toppings. Enjoy immediately or continue for loaded potatoes.
Load them up
- Preheat the oven to broil. Fill each prepared baked potato with shredded cheese and 1/4 - 1/2 cup (34-62 grams) of your desired toppings.
- Place the stuffed potatoes on a baking sheet and place under the broiler for 2-3 minutes until the cheese is melted and toppings are warmed through.
- Once removed from the oven add cool toppings like avocado or sour cream, if desired.
Notes
For easy clean up and ultra-crispy skins: bake the potatoes directly on the oven rack with a foil-lined baking sheet placed on the rack below to catch any drippings.
Nutrition information is based on the baked potatoes themselves. Adding toppings will change the calorie count and nutritional information based on the ingredients you use.
Nutrition
Serving: 1potatoCalories: 206kcalCarbohydrates: 39gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2336mgPotassium: 902mgFiber: 3gSugar: 1gVitamin A: 8IUVitamin C: 12mgCalcium: 34mgIron: 2mg
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