Ultra Loaded Baked Potatoes

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Baked potatoes are the best potato. I understand you may not agree with me but we can still be friends. I believe will all my heart that they deserve to be the main dish and not just a “side”. Maybe after you try these Ultra Loaded Baked Potatoes, you’ll agree.

Baked potatoes get a bad rap. They are often dry and flavourless which isn’t very appetizing. I find that dousing the potatoes in good olive oil and sea salt helps to flavour the potatoes while wrapping the baked potatoes in tin foil retains the moisture. Just ensure you don’t over bake the potatoes; remove them from the oven as soon as a sharp knife can easily pierce through the potato. And then load. them. up. 

Here are my topping suggestions for these baked potatoes:

• Salted butter
• Sour cream
• Bacon
• Scallions or chives
• Cheese
• Tomato
• Sea salt and pepper

Of course, this is not an exhaustive list so go crazy and add your favourite toppings. A broccoli cheddar or tex-mex type situation would also be amazing. 

Pro tip: If you add anything at all to these baked potatoes, salted butter, sour cream, and lots of freshly cracked pepper is bomb. Let the salted butter melt into the fluffy potato and then add the other toppings. Ugh… *chef’s kiss*.

Print Recipe

Ultra Loaded Baked Potatoes

I could eat a baked potato for any meal, any day. There's just nothing better than a crispy, salty potato skin with a fluffy interior, right? I love it. These would be good as a side dish to your main meal or honestly a meal on their own. I load them up with toppings because toppings are life. Tip: butter and sour cream are both necessary toppings, trust me.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine: American

Keyword: bacon, baked, Cheese, loaded, Potato, sour cream

Servings: 4

Calories: 480kcal

Ingredients

Baked Potatoes

• 1 tbsp olive oil
• 1 tsp sea salt
• 2 large russet potatoes

Optional Toppings

• 1 tbsp salted butter
• 2 tbsp sour cream
• ¼ cup shredded cheddar cheese
• 2 tbsp cooked and crumbled bacon
• 1 tbsp chives or green onions
• 2 tbsp chopped tomato
• sea salt and pepper to taste

Instructions

• Preheat oven to 500F.
• Wash and dry potatoes thoroughly.
• Rub potatoes with olive oil and salt. Make sure you are covering that surface completely.
• Wrap each potato with aluminum foil and place in a baking dish.
• Bake at 500F for 50-60 minutes or until a knife pokes into the middle of the potato very easily.
• While the potatoes bake, prep the toppings of your choice.
• Remove potatoes from the oven and carefully (awkwardly) remove the tinfoil. I like to use a combination of tongs and oven mitts.
• Slice halfway through the potato and fluff the insides with a fork.
• Serve hot with a plethora of toppings.