Steakhouse & Grill · Free recipe
Loaded Baked Potato
A fluffy oven-baked potato with crisp skin, split open and piled with butter, cheese, sour cream, bacon, and chives. A steakhouse staple all on its own.
Step 1
Preheat the oven to 425 F and set a rack in the middle.
Step 2
Scrub the potatoes clean under running water and dry them completely with a towel.
Step 3
Poke each potato 6 to 8 times all over with a fork so steam can escape and they do not burst.
Step 4
Rub each potato all over with the oil, then sprinkle with the coarse salt; the oil and salt give you crackly, flavorful skin.
Step 5
Place the potatoes directly on the oven rack with a baking sheet on the rack below to catch drips.
Step 6
Bake for 55 to 65 minutes until the skins are crisp and a knife slides easily into the center with no resistance.
Step 7
While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, drain on paper towels, and crumble.
Step 8
Remove the potatoes and let them cool for 3 minutes so you can handle them.
Step 9
Cut a lengthwise slit across the top of each potato, then squeeze the ends toward each other to push the fluffy inside up and open.
Step 10
Fluff the insides gently with a fork and season with a little salt and pepper.
Step 11
Load each potato with butter, then cheddar (the heat will melt it), a dollop of sour cream, crumbled bacon, and a shower of green onions. Serve immediately.
Tips from the test kitchen
- Baking directly on the rack gives the crispest skin; skip the foil wrap which just steams them soft.
- Cook the bacon while the potatoes bake to save time.
