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Loaded Baked Potatoes

Indulge in buttery, fluffy baked potatoes piled high with gooey cheese, creamy sour cream, and fresh green onions for a satisfying comfort dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes Choose large, firm potatoes for best texture.
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend) Use your favorite cheese blend.
  • 1 cup sour cream Alternatively, use Greek yogurt for a healthier option.
  • 1/2 cup cooked and crumbled bacon Optional for a non-vegetarian version.
  • 1/4 cup chopped green onions For garnish.
  • to taste salt and pepper For seasoning.
  • butter butter To load into the baked potatoes.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Scrub the russet potatoes under running water and poke a few holes in each potato with a fork.
  3. Coat the potatoes with olive oil and sprinkle generously with salt.
Baking
  1. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until tender when pierced with a fork.
Finishing Touches
  1. Remove potatoes from the oven and let cool slightly. Cut a slit down the top of each potato and gently squeeze the sides to fluff the insides.
  2. Load the potatoes with butter, cheese, sour cream, crumbled bacon, chopped green onions, and season with salt and pepper.
  3. Serve hot and enjoy!

Notes

To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 2-3 minutes. You can freeze them for up to a month without toppings.