Description
Make the best loaded baked potato side dish with this recipe. You will achieve a fluffy, cheesy filling inside a perfectly crisp potato skin.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 4 tablespoons unsalted butter, softened
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes lightly with olive oil, salt, and pepper.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
- Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
- Slice each potato in half lengthwise. Carefully scoop out the cooked potato flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
- Add the milk, softened butter, 1 cup of cheddar cheese, sour cream, bacon, chives, and garlic powder to the scooped potato flesh. Mash everything together until the filling is smooth and creamy. Taste and add more salt or pepper if needed.
- Spoon the cheesy potato filling back into the hollowed-out potato skins, mounding it slightly.
- Place the stuffed potato skins on a baking sheet. Top each one with a little extra shredded cheddar cheese.
- Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly. Serve immediately for the best loaded baked potato experience.
Notes
- For extra crispy skins, you can brush the empty shells with a little melted butter before refilling them.
- You can prepare the filling mixture and stuff the potatoes a day ahead. Cover them and keep them refrigerated. Add 5 to 10 minutes to the final baking time if baking straight from the refrigerator.
- If you want a richer flavor, substitute heavy cream for the milk.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 4
- Protein: 14
- Cholesterol: 65