Loaded Baked Potato Toppings (Printable)

Fluffy baked potatoes filled with rich butter, cheese, bacon, sour cream, and chives.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 2 tablespoons unsalted butter
03 - ½ cup (120 g) sour cream
04 - 1 cup (100 g) shredded cheddar cheese
05 - 4 slices bacon
06 - 2 tablespoons chopped fresh chives
07 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Preheat the oven to 400°F (200°C).
02 - Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50 to 60 minutes, until skins are crisp and potatoes are tender when pierced.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
04 - Remove potatoes from the oven. Cut a lengthwise slit on top of each and gently squeeze sides to open.
05 - Fluff the potato flesh with a fork. Add ½ tablespoon butter and season with salt and pepper.
06 - Top each potato with 2 tablespoons sour cream, ¼ cup shredded cheddar cheese, crumbled bacon, and a sprinkle of chopped fresh chives.
07 - Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've fussed over dinner.
  • Every component is optional—build it exactly how you want, which somehow makes it feel more personal.
  • One potato feeds you completely, no sides required, though it pairs beautifully with almost anything.
02 -
  • Never wrap potatoes in foil if you want crispy skins—steam trapped inside creates a soft, almost rubbery exterior that defeats the whole point.
  • Sour cream separated or looked broken in your potato? That means it was too hot when it hit the surface. Room-temperature sour cream stays smooth and creamy instead of curdling.
  • If your bacon goes limp, you haven't cooked it long enough. It should shatter, not bend.
03 -
  • High oven heat and direct rack placement are what separate a restaurant-quality skin from a disappointment—don't skip this detail.
  • Warm your sour cream slightly by letting it sit out before serving, and the texture becomes almost velvety instead of stiff.
Go Back