Ingredients:

  • 4 large russet potatoes (baking potatoes), about 8-10 ounces each (225-285g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 cup shredded cheddar cheese (100g)
  • 1/2 cup sour cream (120ml)
  • 4 slices bacon, cooked and crumbled (50g)
  • 1/4 cup chopped green onions (scallions) (20g)
  • 2 tablespoons butter (30g)

Instructions:

  1. Preheat oven to 400°F (200°C). Wash and dry potatoes thoroughly. Prick each potato several times with a fork.
  2. Rub potatoes with olive oil, salt, and pepper.
  3. Place potatoes directly on the baking sheet and bake for 60-90 minutes, or until easily pierced with a fork. Visual cue: The skin should be crispy and the flesh soft.
  4. While Potatoes Bake: Cook bacon until crisp, crumble. Chop green onions. Grate cheese. Measure sour cream.
  5. Carefully slice each baked potato lengthwise. Fluff the inside with a fork. Top with butter, cheese, sour cream, bacon, and green onions.
  6. Optional: Broil (For Melty Cheese): If desired, place the loaded potatoes back in the oven under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully to avoid burning!
  7. Serve Immediately: Enjoy your loaded baked potatoes while they're hot and delicious.