Loaded Baked Potato with Cheese, Bacon & Chives

Overview

• Dish type: Comfort food / side or main

• Flavor profile: Savory, smoky, creamy

• Texture: Crispy potato skin, fluffy interior, gooey cheese

• Difficulty: Easy

• Cooking method: Oven-baked + broil

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Yield

2 large loaded potatoes

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Ingredients (Exact Measurements)

Potatoes

• 2 large russet potatoes (about 300–350 g each)

• 1 tablespoon olive oil

• ½ teaspoon salt

Toppings

• 120 g shredded cheddar cheese (or cheddar–mozzarella mix)

• 6 slices bacon, cooked until crispy and chopped

• 3 tablespoons sour cream (optional but classic)

• 2 tablespoons unsalted butter

• 2 tablespoons chopped chives or green onions

• Black pepper, to taste

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Preparation

Step 1: Bake the Potatoes

• Preheat oven to 200°C / 400°F.

• Scrub potatoes clean and pat dry.

• Pierce each potato 4–5 times with a fork.

• Rub with olive oil and sprinkle with salt.

• Place directly on the oven rack.

• Bake for 50–60 minutes, until skin is crisp and a knife slides in easily.

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Step 2: Prepare the Filling

• Carefully slice each potato lengthwise.

• Fluff the inside gently with a fork.

• Add butter and a pinch of black pepper.

• Mix lightly to keep the interior fluffy.

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Step 3: Load the Potatoes

• Spoon sour cream (if using) into the center.

• Top generously with shredded cheese and chopped bacon.

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Step 4: Melt the Cheese

• Return potatoes to the oven.

• Bake for 8–10 minutes, until cheese is fully melted and bubbling.

• Optional: Broil for 1–2 minutes for extra browning.

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Finishing

• Sprinkle with chopped chives or green onions.

• Add extra black pepper to taste.

• Serve immediately while hot and melty.

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Chef’s Tips

• Russet potatoes are best for fluffy interiors.

• Shred cheese fresh for better melting.

• For extra crisp skin, bake potatoes directly on the rack, not on a tray.

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Variations

• Extra indulgent: Add cream cheese or ranch dressing

• Protein boost: Add shredded chicken or chili

• Vegetarian: Skip bacon, add sautéed mushrooms or broccoli

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Storage

• Best eaten fresh

• Refrigerate leftovers up to 2 days

• Reheat in oven at 180°C / 350°F to restore crispness