Loaded Baked Potatoes

This is a nice spin on a loaded classic favorite. When the baked potato skin gets left uneaten, then most of the nutrients get tossed. Flavor it up a bit. You'll love it!

Print Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 1782.3 kcal

Equipment

1 Large Mixing Bowl
1 Oven
1 Chef's knife
1 Cutting Board
3 Toothpicks or Small Skewers (for testing doneness)

Ingredients

Main

6 large russet baking potatoes
2 tablespoons canola oil
¾ teaspoon garlic salt
¾ teaspoon chili powder
½ teaspoon ground black pepper
6 tablespoons sour cream
6 tablespoons green onions chopped
6 tablespoons grated sharp Cheddar cheese
6 tablespoons diced cooked bacon

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Toss potatoes with oil in a large bowl until well coated. Add garlic salt, chili powder, and pepper and continue to toss until spices are evenly distributed.
Place potatoes directly on the center rack of the preheated oven. Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted in the center of a potato offers little resistance, about 40 minutes more.
Slice each baked potato lengthwise down the center, add sour cream, green onions, Cheddar cheese, and bacon. Serve piping hot.

Notes

For exceptionally crispy skins, ensure potatoes are scrubbed clean and thoroughly dried before tossing in oil and seasoning. Pricking them lightly with a fork helps steam escape. After baking, a quick fluffing of the interior with a fork creates a lighter, airier texture for toppings. For enhanced flavor, consider rubbing the hot, baked skin with a touch of butter or bacon fat before serving. Don't hesitate to customize toppings—caramelized onions, sautéed mushrooms, or a sprinkle of smoked paprika can add depth and visual appeal. Avoid overcooking, as this can lead to a dry, mealy interior. The toothpick test is key for perfect tenderness.