Description
Learn how to make the best loaded baked potato experience with a creamy, cheesy filling stuffed back into perfectly crisp potato skins. This recipe upgrades your side dish game.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 cup whole milk or half-and-half, warmed
- 4 tablespoons unsalted butter, softened
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Prick the potatoes several times with a fork. Rub the skins lightly with olive oil and sprinkle with salt.
- 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 pierced with a fork.
- Remove 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 flesh into a bowl, leaving about a quarter-inch shell of potato skin intact.
- Add the warm milk, softened butter, sour cream, half of the cheddar cheese, crumbled bacon, chives, pepper, and garlic powder to the potato flesh. Mash everything together until it is smooth and creamy. Taste and adjust seasoning if needed.
- Spoon the cheesy potato filling back into the potato shells, mounding it slightly. Top each filled potato with the remaining cheddar cheese.
- Place the stuffed potatoes on a baking sheet. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden brown.
- Garnish with extra fresh chives before serving your loaded baked potato side dish.
Notes
- For extra crispy skins, you can brush the inside of the hollowed-out skins with a little melted butter before refilling.
- You can prepare the filling and stuff the potatoes a day ahead. Cover them and refrigerate. Add about 10 minutes to the final baking time if baking straight from the refrigerator.
- This recipe makes a fantastic make-ahead potato side for parties.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 4
- Protein: 15
- Cholesterol: 75