Loaded Baked Potatoes Bacon Cheddar

These loaded baked potatoes have been my family's weekend comfort food staple ever since I figured out the secret to that perfect crispy skin my kids beg for. I grew up wrapping them in foil like my grandmother, but once I ditched the foil and baked them right on the rack with a little olive oil and salt, things changed for good. Now the skin is shatteringly crisp, the inside is pillowy, and loading them up with melted cheddar, crunchy bacon, tangy sour cream, and fresh chives means every bite is pure happiness. They are a must for Sunday dinner, cookouts, or those nights you want something cozy and satisfying.

On one rainy Saturday, I made a whole tray for my sister's family. Even her super picky eight-year-old polished off a loaded potato and wanted seconds. That is when I knew this recipe was a keeper and now, every family gathering gets requests for these potatoes.

Ingredients

• Large Russet potatoes: pick firm ones with no soft spots or green tint for the best texture and flavor
• Good olive oil: use a high-quality extra virgin type for flavor and crispness
• Sharp cheddar cheese: grab a block and shred it yourself so it melts into every nook
• Quality bacon: get thick-cut for serious crunch and a rich smoky flavor
• Fresh herbs: chives or green onions for a bit of brightness and color
• Real sour cream: use full-fat for the creamiest contrast to the salty bacon and cheese

Instructions

Get The Potatoes Ready:

Heat your oven to 400 degrees and give each potato a really good scrub under running water. Dry very thoroughly with clean towels. Take a fork and poke holes all over the potatoes. This prevents any oven explosions and helps excess moisture escape for truly crispy skin.

Oil And Season The Skin:

Drizzle each potato with olive oil and rub it in with your hands until every bit of skin is coated. Season all over with salt and pepper, taking care to press the seasoning in so it really sticks to the skin.

Set Up For Success:

If you have a wire rack and baking sheet, place the rack over the sheet and set the potatoes on top so the heat can circulate. If not, set the potatoes directly on your oven rack, with a baking tray below to catch drips.

Bake Until Perfect:

Bake for about an hour. Exact timing depends on the size and number of potatoes. They are ready when lightly squeezed they give a bit and a knife glides through the center with no resistance. For especially crispy skin, let them bake up to two hours while keeping watch so they do not burn.

Cut Open And Fluff:

Remove the potatoes from the oven. Immediately slice a long slit down the top of each one. Be careful, as they will release steam and be very hot. Gently press the ends toward the middle, then fluff up the interior with a fork to create little valleys and cracks for toppings.

Melt The Cheese:

Scatter freshly shredded cheddar all over the inside of each potato, making sure it falls into the cracks. Return the potatoes to the oven for about five minutes, just until the cheese is fully melted and a little bubbly.

Pile On The Toppings:

Add big dollops of sour cream, sprinkle on the crispy bacon, and finish with chopped chives or green onions. A final grind of pepper or pinch of salt can perfect the flavor. Serve right away for maximum crispy-cheesy-creamy delight.

I spent years wondering why my potatoes never had that craveable skin until I tried baking them completely unwrapped. Now every bite is my favorite balance of crunchy and creamy. When my daughter heard the skin crackle the first time, she said it was better than any fries she had tasted.

Getting That Perfect Skin

The path to potato perfection is all about letting that skin dry out and crisp up while roasting. Tossing in oil helps the exterior brown beautifully, while a generous salting draws out moisture and seasons deeply. That direct heat circulation from racking or the oven rack means you are never left with a steamed or leathery shell.

Choosing the Right Potatoes

Russets are hands-down the potato to buy when you are baking. They are high starch so the inside gets pillowy and the skin fries up beautifully. Look for potatoes that feel heavy and firm, with no softening anywhere and free of blemishes. Even sizing is key so everything cooks evenly and is finished together.

Timing It Right

The one-hour mark at 400 is my go-to, but it is more about feel and appearance than the timer. The best test is to gently squeeze a potato with a mitt. It should give to the touch but not feel mushy. When you insert a knife, it glides right through. Some nights I let them go up to 90 minutes for maximum crunch.

These loaded baked potatoes are proof that with just a handful of simple ingredients, you can create something everyone raves about. Taking the few extra steps to get the skin perfect is worth it every time and is why my family will not let me make them any other way.

Your Recipe Questions Answered

→ How do I get crispy potato skin?

Rub potatoes with olive oil and salt, then bake unwrapped on a wire rack or oven rack to allow air to circulate.

→ What's the best way to know when potatoes are done?

A knife should slide in easily, and the potato should feel tender when gently squeezed. Aim for 210°F internal temp.

→ Can I prepare loaded potatoes in advance?

Bake potatoes earlier, then reheat in a 350°F oven before adding toppings for freshest taste and texture.

→ Which toppings can I use besides bacon and cheddar?

Try broccoli, chili, jalapeños, pulled pork, different cheeses, or your favorite combinations for endless variations.

→ Why shouldn’t I wrap potatoes in foil?

Foil steams the potatoes, causing the skin to be soft. Baking unwrapped ensures that signature crispy texture.

→ How do I keep the inside fluffy?

Fluff the insides with a fork right after baking to keep the texture airy and ready to catch toppings.