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Loaded Baked Potatoes
Loaded Baked Potatoes
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Transform basic baked potatoes into a hearty meal by loading them with steamed broccoli, crispy bacon, melted cheddar cheese, creamy sour cream, and fresh chives. Easy to prepare, bursting with flavors, and perfect for serving a crowd!
Ingredients:
  • 6-8 strips bacon
  • 6 medium-large russet potatoes, scrubbed well
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 pound fresh broccoli, cut into florets (or use frozen)
  • 8 ounces grated sharp cheddar cheese
  • To serve:
  • Sour cream
  • Fresh chives
  • Dad Add: Quick Home Fries (serves 2):
  • 1 baked potato, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon seasoned salt
  • Eggs, for serving
Instructions:
  • 1. Line a baking sheet with foil and place a wire baking rack on top. Arrange bacon strips on the rack in a single layer, ensuring they do not overlap.
  • Prepare the bacon: Place it in a cold oven and bake at 375°F for 15-20 minutes until crispy. While the bacon cooks, thoroughly scrub the potatoes and poke each one about 10 times with a fork. Transfer the cooked bacon to a paper towel-lined plate.
  • For perfectly baked potatoes, crank up the oven to 400 ̊F. On a baking sheet, generously coat the potatoes with olive oil and sprinkle with coarse salt. Bake for approximately one hour until the skins are slightly shriveled and the potatoes are tender. Check out "How to Bake a Potato" for additional tips.
  • Prepare the broccoli: While the potatoes bake, blanch the broccoli. Bring a pot of salted water to a boil. Add the broccoli and cook for 3 minutes until tender yet still crisp. Drain and set aside for final assembly, keeping warm until serving.
  • Prepare the potatoes: After baking, allow the potatoes to cool slightly. Cut each potato down the center without slicing all the way through. Make two perpendicular cuts near the end of each potato to facilitate opening. Use a small paring knife to gently slice the interior for easy stuffing.
  • Stuff the potatoes: Generously sprinkle cheese over the potato to your liking. Add about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon. Top the broccoli with more cheese and additional broccoli or bacon based on your hunger level and potato size.
  • Reheat the potatoes by placing them back in the oven for 5-10 minutes until the cheese is melted and the fillings are warm.
  • Garnish the warm potatoes with dollops of sour cream and sprinkles of chives before serving. To store any extra potatoes, keep them in the refrigerator. Use leftovers within a week for baked potatoes, loaded potatoes, or quick home fries. Enjoy!
  • To make Dad's Home Fries, dice a leftover potato into 1/4-inch cubes. Heat olive oil in a medium skillet over medium heat until shimmering. Add the potato cubes and seasoned salt, cook for 10-12 minutes, stirring occasionally until crispy and golden. Serve with eggs.

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