Loaded Baked Potato Recipe
Our ultimate Loaded Baked Potato recipe is perfect for turning an easy side dish into a simple weeknight dinner!
Ingredients
- 4 whole russet potatoes
- extra virgin olive oil
- kosher salt
- 1 cup colby jack cheese shredded
- 4 tablespoons bacon bits or chopped bacon
- 4 tablespoons sour cream
- 2 tablespoons green onions chopped
Instructions
- Preheat + Prep Potatoes: Preheat oven to 350℉. Rinse 4 whole russet potatoes under cold water and pat dry with paper towels. Pierce each potato 3-4 times with a fork. Rub the outside of each potato with extra virgin olive oil and sprinkle with kosher salt.
- Bake: Place the potatoes directly on the middle rack of a preheated oven. Bake for 60-75 minutes. Cooking time varies depending on the size of the potatoes (internal temperature should be 210℉ - use a meat thermometer).
- Cool + Cut: Carefully remove from the oven, let cool slightly, and then use a sharp knife to cut, lengthwise, down the top of each potato without cutting all the way through.
- Add Toppings: Divide shredded cheese, bacon bits, sour cream, and green onions across all 4 baked potatoes. Highly recommend adding the shredded cheese first, to let it melt a bit, and then add the rest of the toppings.
- Serve: Enjoy immediately as a simple dinner or alongside your favorite main dish!
Notes
- Baked Potatoes: follow recipe card to make a classic oven baked potato or prep your potatoes ahead of time by making slow cooker baked potatoes.
- Toppings: these topping amounts are suggestions - option to adjust amounts as desired or swap out for your favorite toppings!
- Nutrition info is based on the amount of toppings listed above.
Nutrition
Calories: 178kcal | Carbohydrates: 21g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 169mg | Potassium: 482mg | Fiber: 2g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 1mg
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