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Loaded Baked Potatoes with Cheese and bacon

Loaded Baked Potatoes with Cheese and Bacon

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish
Cuisine American, British
Servings 4

Equipment

  • Baking sheet (alternatively, an oven-safe baking dish works fine)
  • Aluminum foil (helps steam the potatoes and makes cleanup easier)
  • Skillet or frying pan (for bacon)
  • Mixing bowl (to mash potato filling)
  • Fork or potato masher
  • Measuring spoons and cups
  • Cheese Grater (if shredding your own cheese)

Ingredients
  

  • 4 large russet potatoes just the right size for twice baked potatoes in the oven
  • 4 strips of thick-cut bacon
  • 1 cup sharp cheddar cheese shredded (feel free to substitute pepper jack for extra heat)
  • ¼ cup unsalted butter softened
  • ½ cup sour cream
  • 3 tablespoons milk whole or 2%
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¾ teaspoon kosher salt divided
  • ½ teaspoon black pepper divided
  • 2 tablespoons sliced green onions for garnish

Instructions
 

Prep and Bake the Potatoes

  1. Preheat your oven to 425°F (220°C)—that's the best temperature for cooking baked potatoes in oven so you get a crisp skin with fluffy insides. Wash and scrub the russet potatoes well, then pat dry with paper towels. Use a fork to poke each potato 5–6 times (helps steam escape). Rub each potato with a bit of olive oil, then sprinkle with ½ teaspoon kosher salt. Place them directly on a foil-lined baking sheet or directly on oven rack for classic large baked potatoes in the oven. Bake for about 55–65 minutes, or until a skewer easily pierces the center—this is the best way to tell if it's done. (That’s how long to bake potatoes in oven for ideal texture.)

Crisp the Bacon

  1. While the potatoes cook, fry the bacon over medium heat until golden crisp, about 6–8 minutes. Transfer to paper towels to drain, then crumble or chop into small bits.

Scoop and Mash

  1. Once the potatoes are tender, remove from oven. Carefully slice each potato lengthwise, avoiding cutting all the way through. Scoop out the fluffy interior into a bowl, leaving about ¼-inch shell around the edges. (If you want cheesy baked potatoes, save a little cheese to sprinkle over the shells later.)

Mix the Filling

  1. Into the bowl with the potato flesh, add softened butter, sour cream, milk, garlic powder, ¼ tsp salt, and ¼ tsp pepper. Mash until creamy but still slightly chunky. Stir in half the shredded cheddar and half the bacon pieces.

Refill and Dress

  1. Spoon the creamy cheese-and-bacon mixture back into the potato shells. Sprinkle each with remaining cheese and bacon. These are technically mini twice baked potatoes in the oven: you’ll give them a second bake to melt cheese and develop flavor.

Second Bake

  1. Return filled potatoes to oven and bake for 10–12 minutes, or until cheese is fully melted, edges are slightly golden, and the tops look irresistibly bubbly. For extra crispiness on top, you can broil for an additional 1–2 minutes—just watch closely!

Garnish and Serve

  1. Remove from oven and let cool briefly. Sprinkle with sliced green onions and serve hot. Don’t forget to include some baked potato sides like steamed broccoli or a fresh salad to balance the richness.